The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products - ScienceDirect
Applied Sciences | Free Full-Text | The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite
Maxima 130 mm húspogácsa nyomó - Gasztroeszközök.hu