Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota
Maria João Fraqueza, Marta Laranjo, Miguel Elías, Luís Patarata
Topics & Concepts
AntimicrobialNitriteFood scienceMicrobiologyToxicologyMedicineChemistryBiologyNitrateEcologyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesProtein Hydrolysis and Bioactive Peptides