Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

Published 2016 View Full Article

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Title
Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth
Authors
Keywords
Bioprocesses, Protective cultures, Meat fermentation, Clostridia, Nitrite
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 235, Issue -, Pages 53-59
Publisher
Elsevier BV
Online
2016-06-27
DOI
10.1016/j.ijfoodmicro.2016.06.019

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