Neffe-Skocińska, K.; Okoń, A.; Zielińska, D.; Szymański, P.; Sionek, B.; Kołożyn-Krajewska, D.
The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions. Appl. Sci. 2020, 10, 4311.
https://doi.org/10.3390/app10124311
AMA Style
Neffe-Skocińska K, Okoń A, Zielińska D, Szymański P, Sionek B, Kołożyn-Krajewska D.
The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions. Applied Sciences. 2020; 10(12):4311.
https://doi.org/10.3390/app10124311
Chicago/Turabian Style
Neffe-Skocińska, Katarzyna, Anna Okoń, Dorota Zielińska, Piotr Szymański, Barbara Sionek, and Danuta Kołożyn-Krajewska.
2020. "The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions" Applied Sciences 10, no. 12: 4311.
https://doi.org/10.3390/app10124311
APA Style
Neffe-Skocińska, K., Okoń, A., Zielińska, D., Szymański, P., Sionek, B., & Kołożyn-Krajewska, D.
(2020). The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions. Applied Sciences, 10(12), 4311.
https://doi.org/10.3390/app10124311
