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Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers

Giuseppe Comi, Erica Tirloni, Debbie Andyanto, Marisa Manzano, Lucilla Iacumin

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Key concepts: Lactobacillus sakei, Staphylococcus xylosus, Lactococcus lactis, Food science, Shelf life, Starter, Modified atmosphere, Chemistry

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Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers — Research Paper | ScholarLens