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The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and

Jerzy Stangierski1, Hanna Maria Baranowska2, Ryszard Rezler2

  • 1Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, Poland.

Molecules (Basel, Switzerland)
|August 26, 2022
PubMed

Keywords:
fish oillow-field NMRmicrocapsulesmodified atmosphere packingpoultry sausagesrheologyvacuum packing

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