Open Access

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


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Karolina M. Wójciak
Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in LublinLublin, Poland
Monika Trząskowska
Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGWWarsaw, Poland
Danuta Kołożyn-Krajewska
Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGWWarsaw, Poland
Zbigniew J. Dolatowski
Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in LublinLublin, Poland
eISSN:
2300-3235
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
Life Sciences, Molecular Biology, Microbiology and Virology, other, Medicine, Veterinary Medicine