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Lahiri D, Nag M, Sarkar T, Ray RR, Shariati MA, Rebezov M, Bangar SP, Lorenzo JM, Domínguez R. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification. Foods. 2022; 11(18):2792. https://doi.org/10.3390/foods11182792

Lahiri, Dibyajit, Moupriya Nag, Tanmay Sarkar, Rina Rani Ray, Mohammad Ali Shariati, Maksim Rebezov, Sneh Punia Bangar, José M. Lorenzo, and Rubén Domínguez. 2022. "Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification" Foods 11, no. 18: 2792. https://doi.org/10.3390/foods11182792

Lahiri, D., Nag, M., Sarkar, T., Ray, R. R., Shariati, M. A., Rebezov, M., Bangar, S. P., Lorenzo, J. M., & Domínguez, R. (2022). Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification. Foods, 11(18), 2792. https://doi.org/10.3390/foods11182792