Pork meat products functional value and safety parameters...

Journal of Food Science and Technology 2015 / 11 Vol. 52; Iss. 11

Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

Bartkiene, Elena, Mozuriene, Erika, Juodeikiene, Grazina, Zadeike, Daiva, Maruska, Audrius, Stankevicius, Mantas, Ragazinskiene, Ona, Cizeikiene, Dalia
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Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-1861-9
Date:
November, 2015
File:
PDF, 538 KB
english, 2015
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