The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage
The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three d...
Збережено в:
| Автори: | , , , , , , |
|---|---|
| Формат: | Книга |
| Опубліковано: |
MDPI AG,
2021-10-01T00:00:00Z.
|
| Предмети: | |
| Онлайн доступ: | Connect to this object online. |
| Теги: |
Додати тег
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|
Інтернет
Connect to this object online.3rd Floor Main Library
| Шифр: |
A1234.567 |
|---|---|
| Примірник 1 | Доступно |