The concerning the proteines variations of the Bănăţean Sausage in function of the concentration the starters cultures of lactic bacteria add (II)

F. Berbentea, Crina Berbentea, T. Traşcă, L. Georgescu, I. David, A. Rinovetz, G. Bujanca, Lia Micula, Oana Danci, M. Danci
The variation of the protein concentration in the Bănăţean sausage with a fat content of 30% obtained using a lactic starter bacteria in order to ensure a higher preservability and the comparative study among the standardized limit concentrations were done.
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