Zobrazeno 1 - 2
of 2
pro vyhledávání: '"K. S. Nazimova"'
Publikováno v:
Теория и практика переработки мяса, Vol 1, Iss 1, Pp 10-18 (2016)
Abstract The article presents the results of the study on nutritional value of the uncooked smoked pork product with the complex brine. It was found that the use of the starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum
Externí odkaz:
https://doaj.org/article/7015f83625394aef93cf47d52362d74c
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 1, Iss 1, Pp 10-18 (2016)
The article presents the results of the study on nutritional value of the uncooked smoked pork product with the complex brine. It was found that the use of the starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum in an am
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::124b506d3b7987e14b683f198b2c132c
https://doi.org/10.21323/2114-441x-2016-1-10-18
https://doi.org/10.21323/2114-441x-2016-1-10-18