Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

MONTSERRAT VIOQUE AMORRAFAEL GÓMEZ DÍAZ2026-01-292026-01-29202210.3390/foods111726062-s2.0-85137812332https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35087Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceInfluence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Contentresearch article