The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products
出版年份 2022 全文链接
标题
The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products
作者
关键词
-
出版物
MEAT SCIENCE
Volume 196, Issue -, Pages 109031
出版商
Elsevier BV
发表日期
2022-11-04
DOI
10.1016/j.meatsci.2022.109031
参考文献
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