Effects of sodium nitrite and heat treatment on cholesterol oxidation products and sensorial characteristics of dry fermented sausages.
| Autor: | Ducic, Miroslav1 jamerika.miroslav@gmail.com, Polak, Tomaz2, Polak, Mateja Lusnic2, Demsar, Lea2, Vranic, Danijela3, Baltic, Milan Z.4 |
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| Zdroj: | Meat Technology. 2017, Vol. 58 Issue 2, p110-117. 8p. |
| Databáze: | Academic Search Ultimate |
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