Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Wójciak, Karolina Maria; Karwowska, Matgorzata; Dolatowski, Zbigniew Józef.
Sci. agric ; 72(2): 124-131, Mar.-Apr. 2015. tab
Artículo en Inglés | VETINDEX | ID: biblio-1497474

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