Effect of acid whey as starter culture on selected physicochemical properties of fermented pork sausage

• Autorzy: Ferysiuk K. , Wojciak K.M. , Solska E.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: World Scientific News
• Rocznik: 2018
• Tom: 93
• Opis fizyczny: p.10-18,ref.

Twórcy

autor

Ferysiuk K.

• Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

autor

Wojciak K.M.

• Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

autor

Solska E.

• Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland