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Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with

Giuliana Garofalo1, Marialetizia Ponte1, Gabriele Busetta1

  • 1Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy.

Food Microbiology
|June 5, 2024
PubMed

Keywords:
Avocado pulpFatty acidsNext generation sequencingPhysicochemical propertiesSensory evaluationSpontaneously fermented meat

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