STUDY OF THE INFLUENCE BACTERIAL COMPOSITION BK-1 ON STRUCTURAL-MECHANICAL AND ORGANOLEPTIC CHARACTERISTICS OF FERMENTED MEAT PRODUCTS

L. P. Nedorizanyuk

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Nedorizanyuk L.P. STUDY OF THE INFLUENCE BACTERIAL COMPOSITION BK-1 ON STRUCTURAL-MECHANICAL AND ORGANOLEPTIC CHARACTERISTICS OF FERMENTED MEAT PRODUCTS. Food Industry: Science and Technology. 2015;(4):67-71. (In Russ.)

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ISSN 2073-4794 (Print)

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