TY  - SER
AU  - Wójciak,K.M.
AU  - Karwowska,M.
AU  - Dolatowski,Z.J.
TI  - Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
KW  - SALSICHA
KW  - ALIMENTO PREPARADO
KW  - ARMAZENAMENTO
KW  - REFRIGERAÇÃO
KW  - ANTIOXIDANTE
ER  -