Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 16, Issue 4, 2009, Pages 19-25

  Hȩś, Marzanna ^a   Korczak, Józef ^a   Pyrcz, Jan ^a   Kowalski, Ryszard ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antioxidants; Lipid oxidation; Lysine; Methionine; Raw sausage

Indexed keywords

GLYCINE MAX; ROSMARINUS OFFICINALIS;

EID: 77952510913     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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