Safety of a traditional low acid Sausage with eco-efficiently obtained orange fiber and Lactobacillus casei CECT 475

Safety of a traditional low acid Sausage with eco-efficiently obtained orange fiber and Lactobacillus casei CECT 475
A. M. Martín-Sánchez, E. Sendra, E. Sayas, J. Fernández-López and J. Á. Pérez-Álvarez