Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

RESEARCH BACKGROUND: Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat products. However, previous efforts have confronted...

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Detalles Bibliográficos
Autores principales: Magra, Taxiarchoula, Soultos, Nikolaos, Dovas, Chrysostomos, Papavergou, Ekaterini, Lazou, Thomai, Apostolakos, Ilias, Dimitreli, Georgia, Ambrosiadis, Ioannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8542180/
https://www.ncbi.nlm.nih.gov/pubmed/34759759
http://dx.doi.org/10.17113/ftb.59.03.21.7114

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8542180/
https://www.ncbi.nlm.nih.gov/pubmed/34759759
http://dx.doi.org/10.17113/ftb.59.03.21.7114

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