Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Applied Microbiology and Biotechnology,Biochemistry,General Medicine,Bioengineering,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s12010-023-04680-x.pdf
Reference164 articles.
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3. The State of Food Security and Nutrition in the World 2022. (2022). FAO. https://doi.org/10.4060/cc0639en
4. Lianou, A., Panagou, E. Z., & Nychas, G. J. E. (2017). Meat Safety—I foodborne pathogens and other biological issues. Lawrie´s Meat Science, 521–552. https://doi.org/10.1016/B978-0-08-100694-8.00017-0
5. Abebe, E., Gugsa, G., & Ahmed, M. (2020). Review on major food-borne zoonotic bacterial pathogens. Journal of Tropical Medicine, 2020, 1–19. https://doi.org/10.1155/2020/4674235
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