Open AccessEffect of probiotic thermotolerant lactic bacteria on the physicochemical, microbiological and sensorial characteristics of cooked meat batters
Author(s) -
Nallely Saucedo Briviesca,
Alicia Cuesta,
María de Lourdes Pérez Chabela
Publication year - 2017
Publication title -
nacameh
Language(s) - English
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2017v11n1/saucedo
Subject(s) - food science , probiotic , bacteria , cooked meat , lactic acid , chemistry , biology , genetics