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Quality parameters of the beef loin treated with lactic acid bacteria fermented S. montana plants.
Quality parameters of the beef loin treated with lactic acid bacteria fermented S. montana plants.
2015
E. Mozu¯rienė
E. Bartkiene
G. Juodeikienė
O. Ragažinskienė
A. Maruška
Keywords:
Lactic acid
Gram-positive bacteria
Fermentation
Biochemistry
Loin
Bacteria
Chemistry
Titratable acid
Food science
Water content
Tenderness
Correction
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