Biopreservation of Meat and Fish Products Using Postbiotics
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3421-9_47
Reference18 articles.
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3. Fontana C, Cocconcelli PS, Vignolo G, Saavedra L (2015) Occurrence of antilisterial structural bacteriocins genes in meat borne lactic acid bacteria. Food Control 47:53–59
4. Castillo Martinez FA, Balciunas EM, Salgado JM, Domínguez González JM, Converti A, Oliveira RP d S (2013) Lactic acid properties, applications and production: a review. Trends Food Sci Technol 30(1):70–83
5. Castellano P, Belfiore C, Fadda S, Vignolo G (2008) A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina. Meat Sci 79(3):483–499
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