Characteristic of commercial meat starter cultures used in meat processing;Charakterystyka komercyjnych kultur startowych stosowanych w przetwórstwie miȩsa

Medycyna Weterynaryjna

Volumn 64, Issue 9, 2008, Pages 1078-1082

  Ziarno, Małgorzata ^a,b   Zarȩba, Dorota ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b NONE   (Poland)

Author keywords

Fermented sausages; Meat processing; Starter cultures

Indexed keywords

ACTINOBACTERIA; ACTINOBACTERIA (CLASS); BACTERIA (MICROORGANISMS);

EID: 53049105146     PISSN: 00258628     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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