Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
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| Description | scientific article published on 2 July 2014 |
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author: Mantas Stankevičius Audrius Maruška |
| Publication date | July 2, 2014 |
| Language | English |
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