Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition-Reference-Cited by-同舟云学术

Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition

Published:2023-06 Issue: Volume:395 Page:110190
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Hajar-Azhari Siti,Daud Nuraldayana,Muhialdin Belal J.,Joghee Naadjidah,Kadum Hana,Meor Hussin Anis Shobirin

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference54 articles.

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