Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products
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DOI: 10.3389/fmicb.2022.1092248
Abstract: Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend… read more here.
Keywords: seafood; seafood products; acid bacteria; lactic acid ... See more keywords