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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Hlavní autoři:	Anna Okoń, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-10-01
Edice:	Antioxidants
Témata:	uncured fermented bacon acid whey oxidative stability fatty acid profile
On-line přístup:	https://www.mdpi.com/2076-3921/10/11/1711
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