Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants
Crossref DOI link: https://doi.org/10.1007/s13197-015-1861-9
Published Online: 2015-05-08
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bartkiene, Elena
Mozuriene, Erika
Juodeikiene, Grazina
Zadeike, Daiva
Maruska, Audrius
Stankevicius, Mantas
Ragazinskiene, Ona
Cizeikiene, Dalia
Text and Data Mining valid from 2015-05-08