Effect of biofermentation with taxifolin on physicochemical and microbiological properties of cold-smoked pork sausages
The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultr...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065323 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 481-489 |
| Glavni autori: | Gustiene, Sonata (Author), Zaborskiene, Gintare, Rokaityte, Anita, Riešute, Reda |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.6250 Hrčak Food technology and biotechnology (Online) |
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Internet
https://doi.org/10.17113/ftb.57.04.19.6250Hrčak
Food technology and biotechnology (Online)