Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation
Publication date: Available online 11 May 2020Source: Meat ScienceAuthor(s): Camila Vespúcio Bis-Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Source: Meat Science - Category: Food Science Source Type: research