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  1. 1. Proteins of dry-cured pork loins with the addition of a probiotic bacterial strain as a potential source od peptides wit…

    Principal investigator: dr Paulina Maria Kęska

    Uniwersytet Przyrodniczy w Lublinie, Wydział Nauk o Żywności i Biotechnologii

    Call: PRELUDIUM 15, Panel: NZ9

Graphic design and implementation: Jakub Piotrowski