Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis-Reference-Cited by-同舟云学术

Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis

Published:2023-12 Issue: Volume:206 Page:109337
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Stegmayer María Ángeles,Sirini Noelí Estefanía,Ruiz María Julia,Soto Lorena Paola,Zbrun María Virginia,Lorenzo José Manuel,Signorini Marcelo Lisandro,Frizzo Laureano Sebastián

Publisher

Elsevier BV

Subject

Food Science

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