Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics - Publication - Bridge of Knowledge

Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics

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Authors (2)

Joanna Stadnik prof. dr hab.
Zbigniew Dolatowski

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Food Chemistry no. 139, edition 1-4, pages 67 - 71,
ISSN: 0308-8146
ISSN:: 03088146
Publication year:: 2013
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2013.01.079
Verified by:: No verification

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