Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams
Article in International Journal of Food Science & Technology (March 2023)
The most recent citing publications are shown below. View all 3 publications that cite this research output on Dimensions.
Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
Article in Animal Bioscience (May 2019)
Application of Lactobacillus paracasei LPC02 and lactulose as a potential symbiotic system in the manufacture of dry-fermented sausage
Article in LWT (March 2019)