Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages

被引：0
|
作者：
Dasiewicz, Krzysztof [1 ]
Szymanska, Iwona [1 ]
Slowinski, Miroslaw [1 ]
Górska, Agata [2 ]
Dasiewicz, Beata [2 ]
机构：
[1] Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska Street, Warsaw,02-776, Poland
[2] Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska Street, Warsaw,02-776, Poland
来源：
Applied Sciences (Switzerland) | 2024年 / 14卷 / 18期
关键词：
75;
D O I：
10.3390/app14188510
中图分类号：
学科分类号：
摘要：
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