Potential applications of biosurfactants in animal production and meat research
Cerine Yasmine Boulahlib,
Moufida Aggoun,
Rabah Arhab
et al.
Abstract:<abstract>
<p>Muscle foods are perishable products that are subject to several contaminations such as microbial and/or chemical (lipid and protein oxidation) alterations, which result in their deterioration and quality loss. Several processing strategies are used to preserve and improve the stability, shelf-life and quality of meat and meat products, from which natural preservative agents are gaining interest from both industrials and consumers as green and eco-friendly strategies. Among these nat… Show more
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