Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.

Stimbirys, Arturas; Bartkiene, Elena; Siugzdaite, Jurate; Augeniene, Dovile; Vidmantiene, Daiva; Juodeikiene, Grazina; Maruska, Audrius; Stankevicius, Mantas; Cizeikiene, Dalia

Stimbirys, Arturas; Bartkiene, Elena; Siugzdaite, Jurate; Augeniene, Dovile; Vidmantiene, Daiva; Juodeikiene, Grazina; Maruska, Audrius; Stankevicius, Mantas; Cizeikiene, Dalia.

Afiliação

Stimbirys A; Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
Bartkiene E; Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
Siugzdaite J; Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
Augeniene D; Lithuanian University of Health Sciences, Tilzes st. 18, 47181 Kaunas, Lithuania.
Vidmantiene D; Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania.
Juodeikiene G; Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania.
Maruska A; Vytautas Magnus University, Vileikos st. 8-, 4404 Kaunas, Lithuania.
Stankevicius M; Vytautas Magnus University, Vileikos st. 8-, 4404 Kaunas, Lithuania.
Cizeikiene D; Kaunas University of Technology, Radvilenu rd. 19, 50254 Kaunas, Lithuania ; Department of Food Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania.