Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB - Publication - Bridge of Knowledge

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB

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Authors (4)

Paulina Kęska
Joanna Stadnik prof. dr hab.
Karolina Wójciak
Katarzyna Neffe‐Skocińska

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Category:: Magazine publication
Type:: Magazine publication
Published in:: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY no. 55, edition 3, pages 1069 - 1079,
ISSN: 0950-5423
ISSN:: 0950-5423
Publication year:: 2020
DOI:: Digital Object Identifier (open in new tab) 10.1111/ijfs.14252
Verified by:: No verification

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