Indigenous Microbiota to Leverage Traditional Dry Sausage Production

The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages—leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbio...

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Detalles Bibliográficos
Autores principales: Palavecino Prpich, Noelia Zulema, Camprubí, Germán Edgardo, Cayré, María Elisa, Castro, Marcela Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7868150/
https://www.ncbi.nlm.nih.gov/pubmed/33604370
http://dx.doi.org/10.1155/2021/6696856

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7868150/
https://www.ncbi.nlm.nih.gov/pubmed/33604370
http://dx.doi.org/10.1155/2021/6696856

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