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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

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

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