Effects of lactic acid bacteria and yeast on mutton quality at different temperatures
Author:
Affiliation:
1. Hebei Agricultural University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101233&tlng=en
Reference21 articles.
1. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate;Asaduzzaman M.;Meat Science,2020
2. Selection of mozzarella cheese whey native yeasts with ethanol and glucose tolerance ability;Balia R. L.;International Journal on Advanced Science, Engineering and Information Technology,2018
3. Measure of shear and compression components of puncture tests;Bourne M. C.;Journal of Food Science,1966
4. Selection of native bacterial starter culture in the production of fermented meat sausages: application potential, safety aspects, and emerging technologies;Cruxen C.;Food Research International,2019
5. Modelling growth ofLactobacillus plantarumand shelf life of vacuum-packaged cooked chopped pork at different temperatures;Dalcanton F.;International Journal of Food Science & Technology,2013
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