Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.685679
Reference46 articles.
1. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
2. Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products
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5. Strategies for designing novel functional meat products
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