Wójciak, K.M. Karwowska, M. Dolatowski, Z.J. <br/><br/>
Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition 

<br/><br/><label>Subjects--Topical Terms: </label><br/>SALSICHA<br/>ALIMENTO PREPARADO<br/>ARMAZENAMENTO<br/>REFRIGERAÇÃO<br/>ANTIOXIDANTE