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Effect of acid whey as starter culture on selected physicochemical properties of fermented pork sausage
Effect of acid whey as starter culture on selected physicochemical properties of fermented pork sausage
2018
Karolina Ferysiuk
Karolina M. Wójciak
Elżbieta Solska
Keywords:
Food science
Pork sausage
Fermentation
Starter
Chemistry
Correction
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