TY  - CHAP
AU  - Hierro Paredes, Eva
AU  - Fernández Hospital, Xavier
AU  - Mano, Sergio 
AU  - Fernández Álvarez, Manuela
PY  - 2023
DO  - 10.1007/978-1-0716-3573-5_10
SN  - 978-1-0716-3573-5
SN  - 2662-950X
UR  - https://hdl.handle.net/20.500.14352/93972
AB  - When investigating substitutes for nitrate and nitrite in meat products, it is essential to assess whether these alternatives have the same antimicrobial effect as the curing salts to be fully or partially replaced. Challenge tests on real products...
LA  - eng
M2  - 125
PB  - Springer
KW  - Nitrite alternatives
KW  - Fermented sausages
KW  - Lactic acid bacteria
KW  - Antimicrobials
KW  - Listeria
KW  - Agar diffusion test
KW  - Meat model
KW  - Biopreservation
TI  - In Vitro and In-Model Evaluation of the Antimicrobial Activity of Lactic Acid Bacteria Protective Cultures to Replace Nitrite in Dry Fermented Sausages
TY  - book part
ER  -