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Journal Article
Journal of Chemical Technology & Biotechnology, ISSN 0268-2575, 07/2012, Volume 87, Issue 7, pp. 932 - 937
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 08/2018, Volume 47, pp. 585 - 589
Journal Article
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 12/2011, Volume 46, Issue 12, pp. 2491 - 2497
Summary The objective of this work was to study the survival of two potential probiotic strains (Lactobacillus acidophilus Bauer and Lactobacillus casei... 
meat fermentation | probiotic | pork loins | sensory quality | Lactobacillus | Probiotic | Pork loins | Sensory quality | Meat fermentation | SAUSAGES | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | STARTER CULTURES | FOODS | BEVERAGES | DIVERSITY | Probiotics | Usage | Glucose | Universities and colleges | Pork | Contamination | Dextrose
Journal Article
Applied and Environmental Microbiology, ISSN 0099-2240, 11/2017, Volume 83, Issue 22
Journal Article
Journal Article