Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

full text is not available in portal

Category:: Magazine publication
Type:: Magazine publication
Published in:: CyTA-Journal of Food no. 15, edition 3, pages 374 - 381,
ISSN: 1947-6337
ISSN:: 1947-6337
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.1080/19476337.2016.1271828
Verified by:: No verification

seen 58 times

Search