Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics - Publication - Bridge of Knowledge

Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics

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Joanna Stadnik prof. dr hab.
Zbigniew Dolatowski

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Category:: Magazine publication
Type:: Magazine publication
Published in:: MEAT SCIENCE no. 91, edition 3, pages 374 - 377,
ISSN: 0309-1740
ISSN:: 03091740
Publication year:: 2012
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.meatsci.2012.02.022
Verified by:: No verification

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