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

Arturas Stimbirys, Elena Bartkiene, Jurate Siugzdaite, Dovile Augeniene, Daiva Vidmantiene, Grazina Juodeikiene, Audrius Maruska, Mantas Stankevicius, Dalia Cizeikiene
  • Journal of Food Science and Technology, July 2014, Springer Science + Business Media
  • DOI: 10.1007/s13197-014-1328-4
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