Article Versions Notes

Szymański P, Łaszkiewicz B, Kern-Jędrychowska A, Siekierko U, Kołożyn-Krajewska D. The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite. Applied Sciences. 2021; 11(3):904. https://doi.org/10.3390/app11030904

Szymański, Piotr, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, and Danuta Kołożyn-Krajewska. 2021. "The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite" Applied Sciences 11, no. 3: 904. https://doi.org/10.3390/app11030904

Szymański, P., Łaszkiewicz, B., Kern-Jędrychowska, A., Siekierko, U., & Kołożyn-Krajewska, D. (2021). The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite. Applied Sciences, 11(3), 904. https://doi.org/10.3390/app11030904