Open AccessPOTENTIAL USES OF PROBIOTIC BACTER IA IN RIPENING MEAT PRODUCTS
Author(s) -
Katarzyeffe,
Danuta Kołożyn-Krajewska
Publication year - 2010
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2010/72/167-177
Subject(s) - ripening , probiotic , food science , biology , bacteria , genetics