New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers

  1. Bis-Souza, C.V.
  2. Barba, F.J.
  3. Lorenzo, J.M.
  4. Penna, A.L.B.
  5. Barretto, A.C.S.
Revista:
Food Reviews International

ISSN: 1525-6103,  8755-9129

Ano de publicación: 2019

Volume: 35

Número: 5

Páxinas: 467-484

Tipo: Revisión

DOI: 10.1080/87559129.2019.1584816 GOOGLE SCHOLAR
Fonte de datos: Scopus