Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham

Author:

de Andrade Cavalari Caroline Maria,Imazaki Pedro Henrique,Pirard Barbara,Lebrun Sarah,Vanleyssem Raphael,Gemmi Céline,Antoine Céline,Crevecoeur Sébastien,Daube Georges,Clinquart Antoine,de Macedo Renata Ernlund Freitas

Funder

Pontificia Universidade Católica do Paraná

Université de Liège

Publisher

Elsevier BV

Reference51 articles.

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3. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review;Barcenilla;Meat Science,2022

4. Industrial application of an antilisterial strain of lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats;Bredholt;International Journal of Food Microbiology,2001

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