Application of <i>Propionibacterium</i> and <i>Lactobacillus</i> Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction
- DOI
- 10.1155/ijfo/4733962
- Published
- 2025-01
- Container
- International Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1155/ijfo/4733962,
title = {Application of
<i>Propionibacterium</i>
and
<i>Lactobacillus</i>
Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction},
author = {Sholpan Baytukenova and Ulzhan Ryspaeva and Saule Baytukenova and Anel Kostanova and Saule Yeraliyeva},
year = {2025},
journal = {International Journal of Food Science},
doi = {10.1155/ijfo/4733962},
url = {https://doi.org/10.1155/ijfo/4733962}
}RIS
TY - JOUR
TI - Application of
<i>Propionibacterium</i>
and
<i>Lactobacillus</i>
Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction
AU - Sholpan Baytukenova
AU - Ulzhan Ryspaeva
AU - Saule Baytukenova
AU - Anel Kostanova
AU - Saule Yeraliyeva
PY - 2025
JO - International Journal of Food Science
DO - 10.1155/ijfo/4733962
UR - https://doi.org/10.1155/ijfo/4733962
ER - APA
Baytukenova, S., Ryspaeva, U., Baytukenova, S., Kostanova, A., & Yeraliyeva, S. (2025). Application of <i>Propionibacterium</i> and <i>Lactobacillus</i> Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction. International Journal of Food Science. https://doi.org/10.1155/ijfo/4733962
Source records
- crossref · retrieved 2026-09-26T19:56:37.332Z