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The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 3975, doi. 10.3390/foods12213975
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- Article
Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 4, p. 1576, doi. 10.3390/app11041576
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- Article
The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 904, doi. 10.3390/app11030904
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- Article
Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product.
- Published in:
- Journal of Food Quality, 2020, p. 1, doi. 10.1155/2020/6141728
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- Article
WPŁYW WYBRANYCH SZCZEPÓW BAKTERII KWASU MLEKOWEGO NA PRZYDATNOŚĆ TECHNOLOGICZNĄ I JAKOŚĆ MIKROBIOLOGICZNĄ MIĘSA DROBIOWEGO ODDZIELONEGO MECHANICZNIE.
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- Zywnosc, 2019, v. 26, n. 3, p. 122, doi. 10.15193/zntj/2019/120/302
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- Article