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

Wójciak, K.M. Karwowska, M. Dolatowski, Z.J.

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

Subjects--Topical Terms:
SALSICHA
ALIMENTO PREPARADO
ARMAZENAMENTO
REFRIGERAÇÃO
ANTIOXIDANTE

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