Effects of Starter Cultures on the Properties of Meat Products: A Review
Zahra Pilevar & Hedayat Hosseini · Annual Research & Review in Biology · 2017
Given that competitive microorganisms such as lactic acid bacteria (LAB) are considered as “generally recognized as safe” (GRAS) they must not adversely affect the organoleptic properties of food products. Lactic acid bacteria have been extensively studied and are usually used co...
Open access
Research Article
10.9734/ARRB/2017/36330