Amino acids profile and sensory characteristic of dry...

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Journal of the Science of Food and Agriculture 2016 / 11

Amino acids profile and sensory characteristic of dry fermented pork loins produced with the mixture of the probiotic starter cultures

Neffe-Skocińska, Katarzyna, Okoń, Anna, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8133
Date:
November, 2016
File:
PDF, 1.16 MB
english, 2016
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