摘要 : The purpose of the present study was to evaluate the effect of protective coating with Lactobacillus sakei culture addition for shelf-life prolongation and the improvement of the microbiological safety of raw pork stored under ref... 展开
作者 | Jarmoluk A Malicki A Bruzewicz S |
---|---|
作者单位 | |
期刊名称 | 《Polish Journal of Food and Nutrition Sciences》 |
总页数 | 4 |
语种/中图分类号 | 英语 / TS2 |
关键词 | cold storage cultures food contamination food safety food storage lactic acid bacteria meat quality microbial contamination moulds pigmeat raw foods refrigeration storage life xanthan yeasts |
馆藏号 | N2008EPST0007347 |