Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs
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This study evaluated the effects of fat content (low vs. regular) and bioprotective cultures (Pediococcus acidilactici, Latilactobacillus sakei, and Lactiplantibacillus plantarum) on the survival of Salmonella spp., Escherichia coli O157:H7, and Listeria monoc... ...
