Increasing the shelf life of minced chicken using two Lactobacillus species and EDTA
Lactobacilli are known to have an inhibitory effect on the growth of a wide range of food spoilage and foodborne pathogens. The present study was conducted to evaluate the combined effect of Lactobacillus acidophilus + Lactobacillus plantarum (5 logs cfu/g) and also the combined effect of Lactobacil...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2017-12-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_536988_e97fa9c25e0bb490c5ac3bcffd26f501.pdf |