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BioMed Research International
Volume 2015, Article ID 452757, 9 pages
http://dx.doi.org/10.1155/2015/452757
Research Article

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

1Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), 159C Nowoursynowska Street, 02-776 Warszawa, Poland
2Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland

Received 30 July 2014; Accepted 16 September 2014

Academic Editor: Haruki Kitazawa

Copyright © 2015 Katarzyna Neffe-Skocińska et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Katarzyna Neffe-Skocińska, Danuta Jaworska, Danuta Kołożyn-Krajewska, Zbigniew Dolatowski, and Luiza Jachacz-Jówko, “The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality,” BioMed Research International, vol. 2015, Article ID 452757, 9 pages, 2015. https://doi.org/10.1155/2015/452757.