Proteolysis of proteins in raw-ripening meat products using lactobacillus casei łock 0900 probiotic strain;Proteoliza białek w wędlinach surowo dojrzewających z udziałem szczepu probiotycznego lactobacillus casei łock 0900

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 19, Issue 6, 2012, Pages 138-151

  Okoń, Anna ^a   Dolatowski, Zbigniew J ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antioxidant activity; Probiotic; Products of proteolysis; Raw ripening loins

Indexed keywords

EID: 84874279935     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: 10.15193/zntj/2012/85/138-151     Document Type: Article

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