Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota

Publication date: Available online 6 November 2020Source: Current Opinion in Food ScienceAuthor(s): Maria João Fraqueza, Marta Laranjo, Miguel Elias, Luís Patarata
Source: Current Opinion in Food Science - Category: Food Science Source Type: research