Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
The meta-analysis aim was to confirm and quantifying the influence of starter cultures on microbiological and physical-chemical parameters of dry-fermented sausages at the end fermentation stage. The literature search yielded 1194 citations, and 77 studies with 178 experiments were eligible and incl...
| Main Authors: | , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2024
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/17432 https://www.sciencedirect.com/science/article/pii/S0309174023002437 https://doi.org/10.1016/j.meatsci.2023.109337 |
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