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Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage Cover

Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage

Journal of Veterinary Research
Volume 56 (2012): Issue 3 (September 2012)
By: ,  ,   and    
Open Access
|Jan 2013
References

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DOI: https://doi.org/10.2478/v10213-012-0055-8 | Journal eISSN: 2450-8608 (formerly 2300-3235)
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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
Keywords:
probiotics,
dry fermented sausage,
organic meat,
oxidation stability,
storage
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 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.

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