Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

Published 2010 View Full Article

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Title
Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 86, Issue 1, Pages 66-79
Publisher
Elsevier BV
Online
2010-05-13
DOI
10.1016/j.meatsci.2010.04.023

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