Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat
Crossref DOI link: https://doi.org/10.1007/s11694-023-02290-z
Published Online: 2023-12-31
Published Print: 2024-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Najar, Behzad Akbarzade
Ariaii, Peiman http://orcid.org/0000-0001-6383-2814
Esmaeili, Mahro
Bagheri, Roya
Text and Data Mining valid from 2023-12-31
Version of Record valid from 2023-12-31
Article History
Received: 15 July 2023
Accepted: 18 November 2023
First Online: 31 December 2023