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2019•Meat ScienceOpen access

Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

Camila Vespúcio Bis-Souza, Mirian Pateiro, Rubén Domínguez, Ana Lúcia Barretto Penna, José M. Lorenzo, Andrea Carla da Silva Barretto

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Key concepts: Lactobacillus paracasei, Probiotic, Food science, Lactobacillus, Fat substitute, Fermentation, Chemistry, Lipid oxidation

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Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón — Research Paper | ScholarLens