Authors:
F. Berbentea, Crina Berbentea, T. Traşcă, L. Georgescu, I. David, A. Rinovetz, G. Bujanca, Lia Micula, Oana Danci, M. Danci
Abstract:
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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