Table 4. Lactic acid bacteria (LAB) counts (log1°Cfu/g) in meatballs with added natural products extracts, during storage time (12 days at 4 °C)

From

Application of Natural Extracts in Beef Meatballs to Prevent Chemical and Bacteriological Spoilage Agents, and Extend its Storage Life

Yousif A. Elhassaneen, Ghada M. ElBassouny, Rania H. Hassan, Eman B. Meharam

American Journal of Food Science and Technology. 2023, 11(4), 118-130 doi:10.12691/ajfst-11-4-1