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-Reference-Cited by-同舟云学术

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

Published:2023-02 Issue: Volume:196 Page:109031
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Szymański Piotr,Łaszkiewicz Beata,Kern-Jędrychowska Aneta,Siekierko Urszula,Kołożyn-Krajewska Danuta

Publisher

Elsevier BV

Subject

Food Science

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