Publication | Closed Access
Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives
40
Citations
28
References
2020
Year
Lactobacilli StrainsCaprineBiomanufacturingShelf LifeFood FermentationFood SpoilageAnimal NutritionBiotechnologyMicrobiologyMedicine
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