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2010•Unpublished venueRequires access

Use of lactic acid bacteria and bacteriocins as preservatives in meat and meat products.

Maristela da Silva do Nascimento

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Key concepts: Preservative, Food science, Bacteriocin, Lactic acid, Bacteria, Food Preservatives, Processed meat, Nisin

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Use of lactic acid bacteria and bacteriocins as preservatives in meat and meat products. — Research Paper | ScholarLens