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

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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Authors (2)

Joanna Stadnik prof. dr hab.
Zbigniew Dolatowski

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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
Verified by:: No verification

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