|
|||||
|
|
Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage |
|
| Authors: | Karolina M. Wójciak Zbigniew J. Dolatowski Danuta Kołożyn‐Krajewska |
| Affiliation: | 1. Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland;2. Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences‐SGGW, Warsaw, Poland |
| Abstract: | |
| Keywords: | |