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Antioxidants
Volume 10
Issue 11
10.3390/antiox10111711
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Journal: Antioxidants, 2021
Volume: 10
Number: 1711

Article: The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage
Authors: by Anna Okoń, Piotr Szymański, Dorota Zielińska, Aleksandra Szydłowska, Urszula Siekierko, Danuta Kołożyn-Krajewska and Zbigniew J. Dolatowski
Link: https://www.mdpi.com/2076-3921/10/11/1711

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