TY  JOUR
TI  EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
KW  Raw smoked sausages
KW  propionic-acid bacteria
KW  bifidobacteria
KW  starter cultures
KW  volatile compounds
KW  flavor
KW  sausages
JO  Foods and Raw Materials
AU  Khankhalaeva, I.A.
AU  Khamagaeva, I.S.
AU  Nikiforova, A.P.
PY  2017
IS  5
PB  Kemerovo State University