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Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage
Wójciak, Karolina M., Dolatowski, Zbigniew J., Kołożyn-Krajewska, DanutaVolume:
39
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12259
Date:
October, 2015
File:
PDF, 363 KB
english, 2015