Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf] - Publication - Bridge of Knowledge

Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products [pdf]

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Authors (4)

Paulina Kęska
Joanna Stadnik prof. dr hab.
Dorota Zielińska
Danuta Kołożyn-Krajewska

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Category:: Magazine publication
Type:: Magazine publication
Published in:: ACTA Scientiarum Polonorum Technologia Alimentaria no. 16, edition 2, pages 119 - 126,
ISSN: 1644-0730
ISSN:: 16440730
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.17306/j.afs.2017.0466
Verified by:: No verification

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