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Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations

FOOD CONTROL

Duskova, M; Kamenik, J; Sedo, O; Zdrahal, Z; Salakova, A; Karpiskova, R; Lacanin, I, 2015: Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations. FOOD CONTROL 50, p. 804 - 808, doi: 10.1016/j.foodcont.2014.10.030

Výzkumné skupiny:

• CF: Centrální laboratoř Proteomika
• Proteomika

CEITEC autoři:

• Mgr. Ondrej Šedo, Ph.D.
• prof. RNDr. Zbyněk Zdráhal, Dr.