%0 Journal Article
%T EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
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%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 Кемеровский государственный университет