The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Bartkevics, Vadims, Mozuriene, Erika, Lele, Vita, Zadeike, Daiva, Juodeikiene, Grazina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6519301/
https://www.ncbi.nlm.nih.gov/pubmed/31139167
http://dx.doi.org/10.3389/fmicb.2019.01036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6519301/
https://www.ncbi.nlm.nih.gov/pubmed/31139167
http://dx.doi.org/10.3389/fmicb.2019.01036

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