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The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage During Chilling Storage

Anna Okon,Dorota Zielinska,Piotr Szymanski,Anna Lepecka,Urszula Siekierko,Katarzyna Neffe-Skocinska,Monika Trzaskowska,Katarzyna Kajak-Siemaszko,Barbara Sionek,Marcelina Karbowiak,Danuta Kolozyn-Krajewska,Zbigniew J. Dolatowski

APPLIED SCIENCES-BASEL（2024）

引用 0|浏览12
关键词
organic sausage,microbial assessment,fruit vinegar
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