Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins - Publication - MOST Wiedzy

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Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins

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Category:
Magazine publication
Type:
Magazine publication
Published in:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES no. 17, edition 4, pages 866 - 876,
ISSN: 1094-2912
ISSN:
1094-2912
Publication year:
2014
DOI:
Digital Object Identifier (open in new tab) 10.1080/10942912.2012.685679
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