Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat

Publication date: Available online 10 July 2020Source: Meat ScienceAuthor(s): Yulong Zhang, Ping Hu, Yaoyao Xie, Xiaoyu Wang

Source: Meat Science - July 12, 2020 Category: Food Science Source Type: research