Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Foods, 2020-10, Vol.9 (10), p.1505 [Peer Reviewed Journal]

COPYRIGHT 2020 MDPI AG ;2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9101505 ;PMID: 33096605

Full text available