Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage
Open Access
|Jan 2013Authors
Karolina M. Wójciak
Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Monika Trząskowska
Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
Danuta Kołożyn-Krajewska
Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
Zbigniew J. Dolatowski
Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
DOI: https://doi.org/10.2478/v10213-012-0055-8 | Journal eISSN: 2450-8608
Language: English
Page range: 305 - 314
Published on: Jan 17, 2013
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2013 Karolina M. Wójciak, Monika Trząskowska, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons License.