Skip to main content

1 Result(s)

within Behzad Akbarzade Najar Remove this filter

and

  1. No Access

    Article

    Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat

    Ostrich meat has a very high nutritional value, and improving the shelf life of raw ground meat is highest importance for the meat industry. The present study aims to improve the quality of minced ostrich meat...

    Behzad Akbarzade Najar, Peiman Ariaii… in Journal of Food Measurement and Characteri… (2024)