IMPROVEMENT OF THE TECHNOLOGY OF CHOPPED SEMI-FINISHED PRODUCTS USING STARTER CULTURES
DOI:
https://doi.org/10.30890/2709-2313.2023-18-03-010Keywords:
starter cultures, semi-finished productsAbstract
Characteristics of starter cultures for the production of chopped semi-finished products Antimicrobial activity of selected starter cultures against food pathogensMetrics
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