Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef
Ãzer, Cem Okan, Kılıç, BirolVolume:
171
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108303
Date:
January, 2021
File:
PDF, 1.33 MB
2021