Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Asian-Australasian Journal of Animal Sciences

Volumn 30, Issue 1, 2017, Pages 85-93

  Karwowska, Małgorzata ^a   Dolatowski, Zbigniew J ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Fatty acid profile; Fermented sausage; Freeze dried cranberries; Lipid oxidation

Indexed keywords

EID: 85007495011     PISSN: 10112367     EISSN: 19765517     Source Type: Journal    
DOI: 10.5713/ajas.16.0023     Document Type: Article

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