Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey
Karwowska, M.; Kononiuk, A.D.; Borrajo, P.; Lorenzo, J.M. Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey. Appl. Sci. 2021, 11, 1320. https://doi.org/10.3390/app11031320
Karwowska M, Kononiuk AD, Borrajo P, Lorenzo JM. Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey. Applied Sciences. 2021; 11(3):1320. https://doi.org/10.3390/app11031320
Chicago/Turabian StyleKarwowska, Małgorzata; Kononiuk, Anna D.; Borrajo, Paula; Lorenzo, José M. 2021. "Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey" Appl. Sci. 11, no. 3: 1320. https://doi.org/10.3390/app11031320