论文信息 - Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása - 字舞流文

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

V. Tomović | J. Tomić | L. Petrovic | P. Ikonić | T. Tasić | B. Šojić | S. Škaljac | M. Jokanović | N. Džinić | B. Ikonić | B. Danilović