The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

Published 2020 View Full Article

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Title
The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite
Authors
Keywords
-
Journal
POULTRY SCIENCE
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2020-10-08
DOI
10.1016/j.psj.2020.09.066

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