Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable way
Author:
Funder
Università Cattolica del Sacro Cuore
Publisher
Elsevier BV
Reference21 articles.
1. Selection of food cultures with protective properties for cooked ham;Alessandria;Food Microbiology,2023
2. Bioprotective cultures and bacteriocins for food;Arbulu,2022
3. Lactic Acid Bacteria isolated from traditional and innovative alheiras as potential biocontrol agents;Azevedo;Food Microbiology,2024
4. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review;Barcenilla;Meat Science,2022
5. Microbiome definition re-visited: Old concepts and new challenges;Berg;Microbiome,2020
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