Potential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat products

• Autorzy: Keska P. , Stadnik J. , Zielinska D. , Kolozyn-Krajewska D.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 2
• Opis fizyczny: p.119-126,fig.,ref.

Twórcy

autor

Keska P.

• Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Stadnik J.

• Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Zielinska D.

• Department of Catering Technology and Food Hygiene, Warsaw University of Life Sciences – SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Kolozyn-Krajewska D.

• Department of Catering Technology and Food Hygiene, Warsaw University of Life Sciences – SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

Identyfikatory

DOI

10.17306/J.AFS.0466