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

Abstract

Citations

9

CrossRef
0

Web of Science
1 1

Scopus

Authors (2)

Joanna Stadnik prof. dr hab.
Zbigniew Dolatowski

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

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

seen 67 times