The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three d...

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Detalles Bibliográficos
Autores principales: Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Szydłowska, Aleksandra, Siekierko, Urszula, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614668/
https://www.ncbi.nlm.nih.gov/pubmed/34829583
http://dx.doi.org/10.3390/antiox10111711

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614668/
https://www.ncbi.nlm.nih.gov/pubmed/34829583
http://dx.doi.org/10.3390/antiox10111711

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