Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures

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 &bdquo;Mettwurst" with an addition of a starter culture <em>pentosacceus</em> AS-3/100 or probiotic culture <em>Lactobacillus casei</em>...

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Bibliographic Details
Main Authors:	Hana Šulcerová, Tomáš Gregor, Radka Burdychová
Format:	Article
Language:	English
Published:	HACCP Consulting 2017-01-01
Series:	Potravinarstvo
Subjects:	Mettwurst lactic acid bacteria probiotics human health animal fat
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/745

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