CyTA - Journal of Food
Volume 15, 2017 - Issue 3
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Original Articles
Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB
Características de la actividad antioxidante del lomo de cerdo curado en seco inoculado con cepas probióticas de LAB
Paulina KęskaDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, PolandCorrespondence[email protected]
& Joanna StadnikDepartment of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Pages 374-381
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Received 18 Aug 2016, Accepted 08 Dec 2016, Published online: 06 Feb 2017
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