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The effect of marination on lactic acid bacteria communities in raw broiler fillet strips
Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2012
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3475127/ https://www.ncbi.nlm.nih.gov/pubmed/23087685 http://dx.doi.org/10.3389/fmicb.2012.00376 |