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The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts
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| Published in: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Frontiers Media S.A.
2019
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6519301/ https://ncbi.nlm.nih.gov/pubmed/31139167 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.01036 |
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