Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage
Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage
Authors
Keywords
L. plantarum, TN8, Raw minced beef meat, Texture profile, Color parameters, Biopreservative
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