Oxidative Stability of Organic Dry-Fermented Sausage With Added Probiotic Strain Lb. Casei Łock 0900 and Acid Whey

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality - Poland
doi 10.15193/zntj/2014/93/093-109
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Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

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