Combined use of a probiotic culture and citrus fiber in a traditional sausage 'Longaniza de Pascua'

Food Control

Volumn 27, Issue 2, 2012, Pages 343-350

  Sayas Barbera E ^a   Viuda Martos, M ^a   Fernandez Lopez F ^a   Perez Alvarez J A ^a   Sendra, E ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Food safety; Lactobacillus casei; Orange fiber; Probiotics; Traditional dry cured sausage

Indexed keywords

BACTERIA (MICROORGANISMS); CITRUS; ENTEROBACTERIACEAE; LACTOBACILLUS CASEI;

EID: 84860858231     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.04.009     Document Type: Article

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