Effects of <i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i> on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage
<i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>) and <i>Kluyveromyces marxianus</i> (<i>K. marxianus</i>) are often used as fermenters in yogurt and alcohol, and have been less studied within meat products. The yeasts were added to sauce meat, an...
| Автори: | , , , , , , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
MDPI AG
2024-01-01
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| Серія: | Foods |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/2304-8158/13/3/396 |