The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite-Reference-Cited by-同舟云学术

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

Published:2021-01 Issue:1 Volume:100 Page:263-272
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Łaszkiewicz Beata,Szymański Piotr,Kołożyn-Krajewska Danuta

Funder

prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology in Poland

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference55 articles.

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