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- W1580169501 abstract "There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed." @default.
- W1580169501 created "2016-06-24" @default.
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- W1580169501 date "2000-03-01" @default.
- W1580169501 modified "2023-10-18" @default.
- W1580169501 title "ET VE ET ÜRÜNLERİNDE BAKTERİOSİNLERİN ÖNEMİ" @default.
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