The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (<i>Faxonius limosus</i>) Meat
In recent years, new raw materials have been sought for use in processing. This category certainly includes invasive crayfish <i>Faxonius limosus</i>. One of the problems associated with their use is their short microbiological shelf life. Therefore, in the research presented here, an at...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/1/66 |