The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages.

Bibliographic Details
Title:	The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages.
Authors:	Okoń, Anna¹, anna.lepecka@ibprs.planna.okon@ibprs.pl, Łepecka, Anna¹, piotr.szymanski@ibprs.pl, Szymański, Piotr¹, Neffe-Skocińska, Katarzyna², anna.okon@ibprs.pl
Source:	Applied Sciences (2076-3417); Jan2025, Vol. 15 Issue 1, p263, 14p
Database:	Applied Science & Technology Source
Full text is not displayed to guests.	Login for full access.