Open AccessEFFECT OF GREEN TEA INFUSION AND PULVERIZED PEPPER ON COLOUR OF RAW RIPENING PROBIOTIC HAMS
Author(s) -
Monika Skwarek,
Zbigniew J. Dolatowski,
Danuta Kołożyn-Krajewska
Publication year - 2014
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/2014/94/108-122
Subject(s) - ripening , probiotic , food science , pepper , green tea , raw material , chemistry , biology , bacteria , genetics , organic chemistry