Increase in Lactobacillus Decreases the Level of Odorous Compounds in Pig Intestine

in 63rd International Congress of Meat Science and Technology
Autor:innen:
S. Park 1Department of Food Science & Biotechnology, Sejong University, Seoul, Republic of Korea

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K. Kim 2National Institute of Animal Science, RDA, Jeonju, Republic of Korea; pjc0319@korea.kr

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D. Kim 2National Institute of Animal Science, RDA, Jeonju, Republic of Korea; pjc0319@korea.kr

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K. Cho 2National Institute of Animal Science, RDA, Jeonju, Republic of Korea; pjc0319@korea.kr

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Y. Kim 2National Institute of Animal Science, RDA, Jeonju, Republic of Korea; pjc0319@korea.kr

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J. Park 2National Institute of Animal Science, RDA, Jeonju, Republic of Korea; pjc0319@korea.kr

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Art:
Kapitel
Seiten:
346–347
DOI:
https://doi.org/10.3920/9789086868605_149

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