Volume 10
Issue 4/volume10
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume10/issue4/volume10/art-28.html
THE EFFECT OF SELECTED ADDITIVES ON REDOX CHANGES IN VACUUM STORED SLASKA TYPE SAUSAGE
Agnieszka Bilska, Krystyna Krysztofiak, Jacek Grzesiak, Wojciech Timm, Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
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Key words:
antioxidants, additives, redox, potential, vacuum packaging, sausage, storage.
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Agnieszka Bilska
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
phone: (+48 61) 846 72 61
email: abilska@au.poznan.pl
Krystyna Krysztofiak
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
phone: (+48 61) 848 75 09
Jacek Grzesiak
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznan, Poland
Wojciech Timm
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznan, Poland
Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
ph: (+48 61) 846 72 61
fax: (+48 61) 846 72 54
email: waluchm@au.poznan.pl
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.