Food Science and Technology

Microbial community structure of plant-based meat alternatives

F. Roch, M. Dzieciol, et al.

Discover the intriguing microbial community structures in plant-based meat alternatives from Austrian supermarkets, revealing insights into product stability and food safety concerns. This pivotal research was conducted by Franz-Ferdinand Roch, Monika Dzieciol, Narciso M. Quijada, Lauren V. Alteio, Patrick-Julian Mester, and Evelyne Selberherr.

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