Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

Published 2020 View Full Article

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Title
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince
Authors
Keywords
Meat fermentation, Salt, DFD, Enterobacterales, Lactobacillus, Staphylococcus
Journal
FOOD MICROBIOLOGY
Volume 89, Issue -, Pages 103434
Publisher
Elsevier BV
Online
2020-01-21
DOI
10.1016/j.fm.2020.103434

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