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The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.
- Published in:
- Foods, 2023, v. 12, n. 8, p. 1565, doi. 10.3390/foods12081565
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- Article
The Effect of Feeding Chicken and Geese Broilers with Different Cereals on the Fatty Acids Profile in Meat.
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- Foods, 2021, v. 10, n. 11, p. 2879, doi. 10.3390/foods10112879
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- Article
The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 4027, doi. 10.3390/app14104027
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- Article
The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 904, doi. 10.3390/app11030904
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- Article
Application of Silver Ion High-Performance Liquid Chromatography for Quantitative Analysis of Selected n-3 and n-6 PUFA in Oil Supplements.
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- Lipids, 2016, v. 51, n. 4, p. 413, doi. 10.1007/s11745-016-4133-1
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- Article
Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product.
- Published in:
- Journal of Food Quality, 2020, p. 1, doi. 10.1155/2020/6141728
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- Article
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage.
- Published in:
- Antioxidants, 2021, v. 10, n. 11, p. 1711, doi. 10.3390/antiox10111711
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- Article