Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2024-02-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953 |