The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

por Neffe-Skocińska, Katarzyna, Jaworska, Danuta, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew, Jachacz-Jówko, Luiza
Publicado 2015