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Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

Beef SausagesFood FermentationLactobacillus Plantarum Tn8Probiotic StrainsFood MicrobiologyMicrobiologyMeat QualityFood SafetyHealth Sciences