Cite
HARVARD Citation
Kauser-Ul-Alam, M. et al. (2021). High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. Meat science. p. . [Online].
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Kauser-Ul-Alam, M. et al. (2021). High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products. Meat science. p. . [Online].