Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages

Authors: Paulina Kęska, Joanna Stadnik, Marcelina Karbowiak et al.
Publication: Meat Science
Published: May 1, 2026
Source: Crossref
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