TY  - JOUR 
T1  - Fatty acid profile, color and lipid oxidation of organic fermented
					sausage during chilling storage as influenced by acid whey and probiotic strains
					addition
JO  - Scientia Agricola
A1  - Wójciak, Karolina Maria
A1  - Karwowska, Małgorzata
A1  - Dolatowski, Zbigniew Józef
SN  - 0103-9016
UL  - 10.1590/0103-9016-2014-0110
VL  - 72 
Y1  - 2015
PB  - Brasil 
ER  -