Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review

Autor:	Marcelli, Valerio, Osimani, Andrea, Aquilanti, Lucia
Zdroj:	In Food Research International November 2024 196
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect