Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain

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Category:: Magazine publication
Type:: Magazine publication
Published in:: FOOD SCIENCE AND TECHNOLOGY RESEARCH no. 21, edition 2, pages 167 - 174,
ISSN: 1344-6606
ISSN:: 1344-6606
Publication year:: 2015
DOI:: Digital Object Identifier (open in new tab) 10.3136/fstr.21.167
Verified by:: No verification

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