1. Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch. (April 2017) Authors: Geeta, ; Yadav, Ajit S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 77(2017) Page Start: 249 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗