A preliminary evaluation of the transformations occurring in the meat of crayfish Faxonius limnosus after application of a lactic fermentation process

The dataset contains the results of experimental studies and numerical analyzes of the influence of fermentation the crayfishes meat with different starter cultures, which were presented in the article entitled „The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat” published in Fermentation.

Data deposited in the repository was saved in *.xlsx, *.jpg and *asc format.