Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

por Barbara Sionek, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska
Publicado 2021

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

por Anna Okoń, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski
Publicado 2021