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Meat Science|June 17, 2025
Effect of sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-productsP Bermúdez-Gómez, N Muñoz-Tébar, G Martínez-Navarrete, et al.Meat Science|November 10, 2021
Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storageN Sirini, R Lucas-González, J Fernández-López, et al.Pageof 2