Control of microbial stability using vegetable ingredients (raddish, onion, garlic) in a processed meat product with reduced sodium levels
Mauricio A Redondo-Solano, Yorleny Araya-Quesada, Adriana Araya-Morice
Control of microbial stability using vegetable ingredients (raddish, onion, garlic) in a processed meat product with reduced sodium levels
Mauricio A Redondo-Solano, Yorleny Araya-Quesada, Adriana Araya-Morice