The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products
| Autor: | Szymański, Piotr, Łaszkiewicz, Beata, Kern-Jędrychowska, Aneta, Siekierko, Urszula, Kołożyn-Krajewska, Danuta |
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| Zdroj: | In Meat Science February 2023 196 |
| Databáze: | ScienceDirect |
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