Open AccessPROTEOLYSIS OF PROTEINS IN RAW-RIPENING MEAT PRODUCTS USING LACTOBACILLUS CASEI ŁOCK 0900 PROBIOTIC STRAIN
Author(s) -
Anna Okoń,
Zbigniew J. Dolatowski
Publication year - 2012
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/2012/85/138-151
Subject(s) - lactobacillus casei , probiotic , proteolysis , food science , ripening , lactobacillus , strain (injury) , biology , cheese ripening , microbiology and biotechnology , bacteria , biochemistry , enzyme , fermentation , genetics , anatomy