Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage
Wójciak, Karolina M., Libera, Justyna, Stasiak, Dariusz M., Kołożyn-Krajewska, DanutaLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12965
Date:
June, 2016
File:
PDF, 183 KB
english, 2016