Effects on physico-chemical properties and oxidative stabiblity of dry fermented sausages during chilling storage - Investigations on Lactobacilus casei LOCK 0900 probiotic strain with antioxidant addition

• Autores: Gurunathan Kandeepan, K.M. Wojciak, D. Kolozin-Krajewska
• Localización: Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 1, 2013, págs. 53-60
• Idioma: inglés
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