The effect of marination on lactic acid bacteria communities in raw broiler fillet strips
Marination with marinade containing salt, sugar and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, the effect of marination and marinade components on composition and evolution of bacterial communities in modified atmosphere-packaged broiler fillet s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2012-10-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00376/full |