Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain
Stadnik, Joanna, Dolatowski, Zbigniew J.Volume:
21
Year:
2015
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.21.167
File:
PDF, 564 KB
english, 2015