Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic*
Download Article
Download the full article as a PDF file.
Language: English
Page range: 409 - 419
Submitted on: Jun 18, 2024
Accepted on: Jun 12, 2025
Published on: Jan 30, 2026
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Related subjects:
© 2026 Ewelina Węsierska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Jacek Słupski, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 3.0 License.