Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety

Autor: Dilyana Nikolaeva GRADINARSKA, Katya Ivanova VALKOVA-YORGOVA, Kamen Rumenov DANOV

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e47722, Published: 08 AUG 2022

The use of strategies aimed at the improvement of the quality and safety of dry fermented meat products through a scientific re-assessment of some original ingredients in their formulations, one of them being wine, is an approach strongly supported b

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