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Effects of Whey and Plant-Based Additives on Technological and Microbiological Characterization of Fermented

Maciej Bartoń1, Robert Waraczewski1, Siemowit Muszyński2

  • 1Department of Animal Food Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.

Foods (Basel, Switzerland)
|November 27, 2025
PubMed

Keywords:
CBDHericium erinaceusHippophae rhamnoidesRosa caninaRosmarinus officinalisdensityfermented pork meat snacksmicrobiologytexture profile analysisviscoelasticity

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