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Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats
Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts. This food category is most often obtained from red meat, a food commodity that is under attack because of evidence of incre...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10220952/ https://www.ncbi.nlm.nih.gov/pubmed/37317280 http://dx.doi.org/10.3390/microorganisms11051306 |