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The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Karolina M Wójciak1, Dariusz M Stasiak1, Karolina Ferysiuk1

  • 1Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.

Meat Science
|November 3, 2018
PubMed

Keywords:
Acid wheyColorFatty acid profileTBARSUltrasound

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