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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


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



Frontiers in Microbiology 10: 1036



ISSN/ISBN: 1664-302X

PMID: 31139167

DOI: 10.3389/fmicb.2019.01036


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(PDF emailed within 0-6 h: $19.90)

Accession: 069003892

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