Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification
The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary me...
| मुख्य लेखकों: | , , , , , , , , |
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| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
MDPI AG
2022-09-01
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| श्रृंखला: | Foods |
| विषय: | |
| ऑनलाइन पहुंच: | https://www.mdpi.com/2304-8158/11/18/2792 |