Evaluation of technological and sensory properties of dry-fermented sausages with no added sodium chloride and enriched with probiotics, phytosterols, flavonoids and fructo-

Evaluation of technological and sensory properties of dry-fermented sausages with no added sodium chloride and enriched with probiotics, phytosterols, flavonoids and fructo-
G. Ferrini, M.D. Guàrdia, C. Sárrag, R. Rubio, I. Díaz, J. Comaposada and J. Arnau