Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp
Fuente: Food Microbiology
Publication date: September 2024Source: Food Microbiology, Volume 122Author(s): Giuliana Garofalo, Marialetizia Ponte, Gabriele Busetta, Marcella Barbera, Ilenia Tinebra, Daniela Piazzese, Elena Franciosi, Antonino Di Grigoli, Vittorio Farina, Adriana Bonanno, Raimondo Gaglio, Luca Settanni