@article{wójciak_karwowska_dolatowski_2015,  title={Fatty acid profile, color and lipid oxidation of organic fermented
					sausage during chilling storage as influenced by acid whey and probiotic strains
					addition},  volume={72},  ISSN={0103-9016},  url={https://doi.org/10.1590/0103-9016-2014-0110},  DOI={10.1590/0103-9016-2014-0110},  number={2},  journal={Scientia Agricola},  publisher={Escola Superior de Agricultura "Luiz de Queiroz"},  author={Wójciak, Karolina Maria and Karwowska, Małgorzata and Dolatowski, Zbigniew Józef},  year={2015},  month={Feb},  pages={124–131} }