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Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery

Raquel Rubio1, Anna Jofré, Teresa Aymerich

  • 1IRTA-Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain.

Meat Science
|November 12, 2013
PubMed

Keywords:
Fat reductionFermented sausagesProbiotic culturesRAPD-PCRSalt reductionSensory analysis

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