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

A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

por Panagiotis Simitzis, Fotini Zikou, Dionisis Progoulakis, Georgios Theodorou, Ioannis Politis
Publicado 2021