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    The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

    The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage by Anna Okoń, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski

    Published 2021
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