Publication not explained
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
Featured Image
Read the Original
This page is a summary of: 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, Journal of Food Science and Technology, July 2014, Springer Science + Business Media,
DOI: 10.1007/s13197-014-1328-4.
You can read the full text:
Contributors
The following have contributed to this page
