Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain - Publication - Bridge of Knowledge

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Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain

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Category:
Magazine publication
Type:
Magazine publication
Published in:
FOOD SCIENCE AND TECHNOLOGY RESEARCH no. 21, edition 2, pages 167 - 174,
ISSN: 1344-6606
ISSN:
1344-6606
Publication year:
2015
DOI:
Digital Object Identifier (open in new tab) 10.3136/fstr.21.167
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