HIGHLIGHTS
- who: Małgorzata Karwowska and collaborators from the Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ulSkromna, Lublin, Poland have published the research work: Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages, in the Journal: (JOURNAL)
- what: In this context, the aim of this study was to evaluate the effect of acid whey in combination with sodium ascorbate on basic physicochemical properties, thiobarbituric acid reactive substances (TBARS), peptides content, its antioxidant properties as well as biogenic amines content . . .
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