Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected <i>Lactobacillus sakei</i> in <i>Listeria monocytogenes</i> and Microbial Population

by Irene Martín, Alicia Rodríguez, Lourdes Sánchez-Montero, Patricia Padilla, Juan J. Córdoba
Published 2021-04-01

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

by Margarita Fernández, María J. Benito, Alberto Martín, Rocío Casquete, Juan J Córdoba, María G. Córdoba
Published 2016-03-01