Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures
<p class="PotText" style="line-height: 115%;">There were developed samples of fermented meat products of „Mettwurst" with an addition of a starter culture <em>pentosacceus</em> AS-3/100 or probiotic culture <em>Lactobacillus casei</em>...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2017-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/745 |