Accesso libero

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

Karolina M. Wójciak

Karolina M. Wójciak

Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in LublinLublin, Poland
Cerca questo autore su
Sciendo|Google Scholar
Wójciak, Karolina M.
, 
Monika Trząskowska

Monika Trząskowska

Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Trząskowska, Monika
, 
Danuta Kołożyn-Krajewska

Danuta Kołożyn-Krajewska

Department of Catering Technology and Food Hygiene, Faculty of Human Nutrition and Consumer Science, Warsaw University of Life Sciences - SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Kołożyn-Krajewska, Danuta
 e 
Zbigniew J. Dolatowski

Zbigniew J. Dolatowski

Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in LublinLublin, Poland
Cerca questo autore su
Sciendo|Google Scholar
Dolatowski, Zbigniew J.
  
17 gen 2013
Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage's Cover Image
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Cita
Scarica la copertina
Pubblicato online: 17 gen 2013
Pagine: 305 - 314
DOI: https://doi.org/10.2478/v10213-012-0055-8
Parole chiave
This content is open access.
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Scienze biologiche, Biologia molecolare, Microbiologia e virologia, Scienze della vita, altro, Medicina, Medicina veterinaria
Feed RSS della rivista