The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei.
| Autor: | Vovkotrub, Volodymyr1 vetmed_bcrda@ukr.net, Iakubchak, Olga1 yakubchak_om@nubip.edu.ua, Horalskyi, Leonid2 goralsky@ukr.net, Vovkotrub, Nataliia3 nataliia.vovkotrub@btsau.edu.ua, Shevchenko, Larysa4 shevchenko_laris@ukr.net, Shynkaruk, Nataliia5 natalisch1003@gmail.com, Rozbytska, Tatyana6 roirf1991@gmail.com, Slyva, Yuliia7 yuliia_slyva@ukr.net, Tupitska, Olga8 olgatup@ukr.net, Shtonda, Oksana9 oasht@ukr.net |
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| Zdroj: | Slovak Journal of Food Sciences / Potravinarstvo. 2023, Vol. 17 Issue 1, p759-776. 18p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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