Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
| Publication | Article in Scientia Agricola, published February 2015 |
|---|---|
| Authors | Karolina Maria Wójciak, Małgorzata Karwowska, Zbigniew Józef Dolatowski |
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