Application of <i>Lactiplantibacillus plantarum</i> SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat
The aim of the research was an assessment of the effect of the <i>Lactiplantibacillus plantarum</i> SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentr...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2021-02-01
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| Saila: | Applied Sciences |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2076-3417/11/4/1576 |
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