A natural approach, the use of killer toxin produced by Metschnikowia pulcherrima in fresh ground beef patties for shelf life extention
Tuba Büyüksırıt Bedir, Hakan Kuleaşan
Topics & Concepts
Food scienceToxinShelf lifeFood spoilageBiologyLactic acidBacteriaMicroorganismYeastMicrobiologyAerobic bacteriaBiochemistryGeneticsMeat and Animal Product QualityFermentation and Sensory AnalysisInsect and Pesticide Research