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PHYSIOLOGICAL, GENOMIC AND PRESERVATIVE PROPERTIES OF PEDIOCOCCUS ISOLATES FROM MEATS UNDER LOW TEMPERATURE STORAGE
The need for meat preservation cannot be overemphasised. However, existing methods of meat preservation including the use of artificial preservatives have toxic side effects. There is a dearth of information on the use of Lactic Acid Bacteria (LAB), which is known as good preservatives for food, in...
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2012-06
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