Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

Camila Vespúcio Bis-Souza(Faculdade de Medicina de São José do Rio Preto), Andrea Carla da Silva Barretto(Centro Universitário de Rio Preto), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia), Ana Lúcia Barretto Penna(Centro Universitário de Rio Preto), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia)
Meat Science
September 2, 2019
10.1016/j.meatsci.2019.107936
Cited by 69

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