The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

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Bibliographic Details
Main Authors: Marcel Mati, Michal Magala, Jolana Karovičová, Ladislav Staruch
Format: Article
Language:English
Published: HACCP Consulting 2015-05-01
Series:Potravinarstvo
Subjects:
fermented sausage
ripening
probiotic culture
starter culture
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/430

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/430

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