Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

by Taxiarchoula Magra, Nikolaos Soultos, Chrysostomos Dovas, Ekaterini Papavergou, Thomai Lazou, Ilias Apostolakos, Georgia Dimitreli, Ioannis Ambrosiadis
Published 2021-01-01