Low-Fat and High-Quality Fermented Sausages

The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require app...

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Detalles Bibliográficos
Autores principales: Tremonte, Patrizio, Pannella, Gianfranco, Lombardi, Silvia Jane, Iorizzo, Massimo, Vergalito, Franca, Cozzolino, Autilia, Maiuro, Lucia, Succi, Mariantonietta, Sorrentino, Elena, Coppola, Raffaele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409128/
https://www.ncbi.nlm.nih.gov/pubmed/32664371
http://dx.doi.org/10.3390/microorganisms8071025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409128/
https://www.ncbi.nlm.nih.gov/pubmed/32664371
http://dx.doi.org/10.3390/microorganisms8071025

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