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Effect of Ripening Conditions and Storage Time on Oxidative and Sensory Stability of Petrovská Klobása Sausage

Year: 2014 Volume: 8 Issue: 5 430 - 433 Pages

Abstract: The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P