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

Meat Science 2026

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Authors: Paulina Kęska, Joanna Stadnik, Marcelina Karbowiak, Dorota Zielińska
DOI: 10.1016/j.meatsci.2026.110052
Cited by: 0
References: 28

Fields of Study & Subjects

Meat and Animal Product Quality Probiotics and Fermented Foods Food Quality and Safety Studies

Publication details

Journal / source
Meat Science
Volume
235
Pages
110052–110052
Publication date
3 February 2026
Language
EN