Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage
Masoomeh Amini, Ramin Aslani, Abbas Isvand, Ebrahim Molaee-Aghaee
Topics & Concepts
Lactobacillus sakeiShelf lifeFood scienceGum arabicChemistryMathematicsLactobacillusFermentationProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides