Food sci. technol, campinas, v42, e42621, 2022 1 food science and technology issn 0101-2061 (print) issn 1678-457x (online)

HIGHLIGHTS

• who: Komagataeibacter xylinus and collaborators from the (UNIVERSITY) have published the Article: Food Sci. Technol, Campinas, v42, e42621, 2022 1 Food Science and Technology ISSN 0101-2061 (Print) ISSN 1678-457X (Online), in the Journal: (JOURNAL)
• what: The aim common to all investigated studies was to evaluate the effect of the addition of BC to the meat product to replace fat on the quality parameters of the referred product.
• how: Based on the results of the studies analyzed in Table 1 it can be concluded that it is possible to produce sausage products . . .
  

   

  

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