Acta Univ. Agric. Silvic. Mendelianae Brun. 2009, 57, 57-64

https://doi.org/10.11118/actaun200957050057
Published online 2014-10-10

The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

Radka Burdychová, Hana Šulcerová

Ústav technologie potravin, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

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