The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality
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Title
The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality
Authors
Keywords
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Journal
Biomed Research International
Volume 2015, Issue -, Pages 1-9
Publisher
Hindawi Limited
Online
2015-04-20
DOI
10.1155/2015/452757
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