%0 Journal Article
%T EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
%A Khankhalaeva, I.A.
%A Khamagaeva, I.S.
%A Nikiforova, A.P.
%K Raw smoked sausages, propionic-acid bacteria, bifidobacteria, starter cultures, volatile compounds, flavor, sausages
%J Foods and Raw Materials
%D 2017
%N 5
%P 9
%I Kemerovo State University