The impact of low salt level and addition of selected herb extracts on the quality of smoked pork

• Autorzy: Stelmasiak M. , Damaziak K. , Wierzbicka A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2021
• Tom: 39
• Numer: 1
• Opis fizyczny: p.47-60,fig.,ref.

Twórcy

autor

Stelmasiak M.

• Department of Technique and Food Development, Division of Engineering in Nutrition, Warsaw University of Live Science, Nowoursynowska 159, 02-786 Warsaw, Poland

autor

Damaziak K.

• Department of Animal Breeding, Faculty of Animal Breeding, Bioengineering and Conservation, Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Wierzbicka A.

• Department of Technique and Food Development, Division of Engineering in Nutrition, Warsaw University of Live Science, Nowoursynowska 159, 02-786 Warsaw, Poland