Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage
Open Access
|Jan 2013DOI: https://doi.org/10.2478/v10213-012-0055-8 | Journal eISSN: 2450-8608
Language: English
Page range: 305 - 314
Published on: Jan 17, 2013
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2013 Karolina M. Wójciak, Monika Trząskowska, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons License.