Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages

1. Herranz, B.
2. Fernández, M.
3. Hierro, E.
4. Bruna, J.M.
5. Ordóñez, J.A.
6. De la Hoz, L.