Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage-Reference-Cited by-同舟云学术

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Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage

Published:2025-01 Issue: Volume:167 Page:110836
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Amini Masoomeh,Aslani Ramin,Isvand Abbas,Molaee-aghaee Ebrahim^ORCID

Funder

Shahrekord University

Publisher

Elsevier BV

Reference72 articles.

1. The promising biological role of postbiotics derived from probiotic Lactobacillus species in reproductive health;Abbasi;Critical Reviews in Food Science and Nutrition,2022

2. An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat;Abbasi;International Journal of Biological Macromolecules,2023

3. The preliminary survey on the concentration of potentially toxic elements (PTEs) in salt samples collected from tehran, Iran: A probabilistic health risk assessment;Abdi;Environmental Science and Pollution Research,2021

4. Lipid peroxidation in sheep and cow traditional butter obtaind from southern Tehran, Iran;Akbarieh;Journal of Food Safety and Hygiene,2023

5. Research article comparative analysis of red and white Turkey meat quality;Amirkhanov;Pakistan Journal of Nutrition,2017

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