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2 research outputs found
Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Author
Alderon A.L
Ander B.P
+38聽more
Carlsen C.U
Cassens R
Chouliara E
Cukrowska B
Cukrowska B.
Folch J
Frankel E.N
Garc铆a-Esteban M.
Ghiretti G.P
Higgins F.M
Igene J.O
Jaworska D
Karolina Maria W贸jciak
Kolakowska A.
Kozio艂 J.
Lasik A.
Liu H.C
Lobo V.
Mahan L.K
Ma艂gorzata Karwowska
Motyl I.
Motyl I.
Motyl I.
Pegg R.B
Pikul J
Romero M.C
Rubio B
Sammel L.M
Simopoulos A.P
Srinivasan S
Tong L.M
Valencia I.
Verma S.P
Worobiej E.
Yi-Chen Ch.
Zanardi E.
Zbigniew J贸zef Dolatowski
Zhang X.
Publication venue
'FapUNIFESP (SciELO)'
Publication date
Field of study
Full text link
Crossref
Oxidative changes in meat. Apspects of oiron catalysis and radical formation
Author
Carlsen C.U.
Publication venue
Center for Skov, Landskab og Planl忙gning/K酶benhavns Universitet
Publication date
01/01/2003
Field of study
No full text
Copenhagen University Research Information System