Publications in collaboration with researchers from University of Bologna (2)

2019

  1. Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product

    LWT, Vol. 101, pp. 293-299

2016

  1. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

    International Journal of Food Microbiology, Vol. 235, pp. 53-59