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Effect of Household Cooking Methods on the Viability of Bacillus Probiotics Supplemented in Cooked Sausage

Crossref DOI link: https://doi.org/10.18869/acadpub.nfsr.4.1.47

Published Online: 2017-02-01

Update policy: https://doi.org/10.18869/acadpub.crossmark-policy

Authors

Jafari, Mojtaba

,

Mortazavian, Amir M.

,

Hosseini, Hedayat

,
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Journal Owner: National Nutrition and Food Technology Research Institute

Journal Publisher: Shahid Beheshti University of Medical Sciences