| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601341 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠Evaluation of a probiotic strain L. casei on proteolysis in dry-cured loins. ⺠Examination of samples with 14, 21 and 28-day ageing period. ⺠The greatest increase in non protein nitrogen content in inoculated samples. ⺠Lack of statistically significant changes in the proteolysis index during ageing. ⺠The degree of proteolysis not significantly affected by inoculation with L. casei.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Joanna Stadnik, Zbigniew J. Dolatowski,