Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products-Reference-Cited by-同舟云学术

Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

Published:2017-03-12 Issue:11 Volume:20 Page:2736-2747
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Rzepkowska Anna¹,Zielińska Dorota¹,Ołdak Aleksandra¹,Kołożyn-Krajewska Danuta¹

Affiliation:

1. Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1250098

Reference43 articles.

1. Comparing natural and selected starter cultures in meat and cheese fermentations

2. Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

3. Utilization of microbes to process and preserve meat

4. Probiotic meat products and human nutrition

5. FAO/WHO. Probiotics in Food. Health and Nutritional Properties and Guidelines for Evaluation. 2001, 1–51.

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