Microbiological Hazards Associated with Salt and Nitrite Reduction in Cured Meat Products: Control Strategies Based on Antimicrobial Effect of Natural Ingredients and Protective Microbiota

AuthID
 P-00T-7GF
4
Author(s)
Laranjo, M
·
Tipo de Documento
Article
Year published
2021
Publicado
in CURRENT OPINION IN FOOD SCIENCE, ISSN: 2214-7993
Volume: 38, Páginas: 32-39 (8)
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Wos®
Scopus®
Crossref®56
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85097738008
Wos: WOS:000643932300005
Source Identifiers
ISSN: 2214-7993
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