Microbiological quality of raw-fermented sausages with lactobacillus casei LOCK 0900 probiotic strain

Food Control

Volumn 35, Issue 1, 2014, Pages 184-191

  Trzaskowska, Monika ^a   Kołozyn Krajewska, Danuta ^a   Wójciak, Karolina ^b   Dolatowski, Zbigniew ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Lactobacillus casei LOCK 0900; Microbiological quality; Probiotics; Raw fermented sausage

Indexed keywords

EID: 84880936572     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.07.002     Document Type: Article

References (36)

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