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Ditemukan 1 dari pencarian Anda melalui kata kunci: author="Zhen Luo [et al.]"
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Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured h…
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Zhen Luo [et al.]

The aim of this research is to investigate the effect of lactic acid bacteria (LAB) on color stability of fresh pork. Of the seven LAB strains isolated from the Chinese dry-cured hams, H strain was identified as Lactobacillus salivarius (CCTCC M2010374) by serial biochemical tests and 16S rRNA analysis. The fresh pork samples were immersed in the H strain and Lactobacillus fermentum extracts fo…

Edisi
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ISBN/ISSN
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Deskripsi Fisik
Food Science and Human Wellness 2 (2013) 139–145
Judul Seri
Food Science and Human Wellness
No. Panggil
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