In the face of European regulations mandating salt and nitrite reductions in food, a team from the University of Cordoba has tested the potential of a yeast as a natural preservative in Iberian pork loin from the Pedroches Valley. The findings are published in the journal Food Control. In the face of European regulations mandating salt and nitrite reductions in food, a team from the University of Cordoba has tested the potential of a yeast as a natural preservative in Iberian pork loin from the Pedroches Valley. The findings are published in the journal Food Control. Cell & Microbiology Agriculture Phys.org – latest science and technology news stories
A reduction in Iberian pork preservatives is achieved thanks to a yeast
