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Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production

Adriana Păucean1, Csaba Balázs Kádár1, Elemér Simon2

  • 1Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania.

Foods (Basel, Switzerland)
|November 26, 2022
PubMed

Keywords:
aciditybio-moleculescured meat productsfermented chililactic acid bacteriapreservation

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