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  , ..
AU  , ..
AU  , ..
PY  2017
IS  5
PB  Кемеровский государственный университет