Recent Development in the Preservation Effect of Lactic Acid Bacteria and Essential Oils on Chicken and Seafood Products

AuthID
 P-00X-RWY
4
Author(s)
Sharma, H
·
Fidan, H
·
Ozogul, F
·
Tipo de Documento
Review
Year published
2022
Publicado
in FRONTIERS IN MICROBIOLOGY
Volume: 13
Indexing
Wos®
Scopus®
Crossref®7
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 36620022
SCOPUS: 2-s2.0-85145718066
Wos: WOS:000908001000001
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