The Effect of the Lactobacillus Casei Lock 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage

KM Wójciak, ZJ Dolatowski - Journal of Food Quality, 2012 - Wiley Online Library
The aim of this study was to assess the effect of various levels of the L actobacillus casei
LOCK 0900 probiotic strain on the quality of dry‐fermented sausages after ripening and …
被引用次数：53 相关文章

The effect of the Lactobacillus casei Lock 0900 probiotic strain on the quality of dry-fermented sausage during chilling storage.

K Wójciak, Z Dolatowski, D Kołożyn-Krajewska… - 2012 - cabidigitallibrary.org
The aim of this study was to assess the effect of various levels of the Lactobacillus casei
LOCK 0900 probiotic strain on the quality of dry-fermented sausages after ripening and …

The Effect of the Lactobacillus Casei Lock 0900 Probiotic Strain on the Quality of Dry‐Fermented Sausage During Chilling Storage

KM Wójciak, ZJ Dolatowski, D Kołożyn‐Krajewska… - Journal of Food …, 2012 - infona.pl
The aim of this study was to assess the effect of various levels of the L actobacillus casei
LOCK 0900 probiotic strain on the quality of dry‐fermented sausages after ripening and …

The Effect of the Lactobacillus Casei Lock 0900 Probiotic Strain on the Quality of Dry-Fermented Sausage During Chilling Storage.

KM Wójciak, ZJ Dolatowski… - Journal of Food …, 2012 - search.ebscohost.com
The aim of this study was to assess the effect of various levels of the Lactobacillus casei
LOCK 0900 probiotic strain on the quality of dry-fermented sausages after ripening and …