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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Małgorzata Karwowska, Zbigniew J. Dolatowski
Asian-Australas J Anim Sci. 2017;30(1):85-93.   Published online April 22, 2016

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Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
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The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite
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