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Protein Oxidation in Muscle Foods: A Comprehensive Review
1天前
已完结
Research progress on the use of lactic acid bacteria as natural bio-preservatives against Pseudomonas spp. in meat and meat products: A review
2个月前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
2个月前
已完结
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