Impact of lactic acid fermentation on the quality parameters of organic and non-organically produced chicken meat

Master thesis Lithuanian OPEN
Oniščiukas, Mantas;
(2016)
  • Publisher: Institutional Repository of Lithuanian University of Health Sciences
  • Subject: chicken meat ; organic production ; lactic acid bacteria ; quality ; safety
    mesheuropmc: food and beverages

Today’s consumer places increased importance on food safety, environmental and health issues and quality, hence some are willing to purchase organic meat. Currently, consumers tend to choose products without chemical preservatives, so researchers are looking for new tec... View more
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