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

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

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Authors (2)

Paulina Kęska
Joanna Stadnik prof. dr hab.

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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

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