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

OBJECTIVE: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compoun...

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Detalles Bibliográficos
Autores principales: Karwowska, Małgorzata, Dolatowski, Zbigniew J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5205597/
https://www.ncbi.nlm.nih.gov/pubmed/27165018
http://dx.doi.org/10.5713/ajas.16.0023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5205597/
https://www.ncbi.nlm.nih.gov/pubmed/27165018
http://dx.doi.org/10.5713/ajas.16.0023

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