Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins - Publication - Bridge of Knowledge

Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins

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Authors (3)

Anna Okoń
Joanna Stadnik prof. dr hab.
Zbigniew Dolatowski

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Category:: Magazine publication
Type:: Magazine publication
Published in:: FOOD SCIENCE AND BIOTECHNOLOGY no. 26, edition 3, pages 633 - 641,
ISSN: 1226-7708
ISSN:: 1226-7708
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.1007/s10068-017-0076-4
Verified by:: No verification

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