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The effect of γ-irradiation (4 and 9kGy) and packaging on the lipolytic and oxidative processes in lipid fraction of Bulgarian fermented salami during storage at 5°C was evaluated (1st, 15th and 30th days). No significant differences were observed in the amounts of total lipids (TL), total phospholipids (TPL) and acid number (AN) within the vacuum packed samples of salami treated with 4 and 9kGy during...