Optimization of pH, time, temperature, variety and concentration of the added fatty acid and the initial count of added lactic acid Bacteria strains to improve microbial conjugated linoleic acid production in fermented ground beef

Publication date: Available online 2 September 2020Source: Meat ScienceAuthor(s): Cem Okan Özer, Birol Kılıç
Source: Meat Science - Category: Food Science Source Type: research