Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigm...

by Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko, Danuta Kołożyn-Krajewska
Published 2020-01-01

The Use of the Mixed Bacteria <i>Limosilactobacillus fermentum</i> and <i>Staphylococcus carnosus</i> in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

by Piotr Szymański, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, Danuta Kołożyn-Krajewska
Published 2021-01-01