Effect of adding oregano essential oil, garlic and tomato preparations separately and in combination on the stability of vacuum-packed minced pork during storage

• Autorzy: Michalczyk M. , Macura R. , Banas J. , Tesarowicz I. , Maciejaszek I.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Annals of Animal Science
• Rocznik: 2015
• Tom: 15
• Numer: 1
• Opis fizyczny: p.221-235,fig.,ref.

Twórcy

autor

Michalczyk M.

• Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Macura R.

• Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Banas J.

• Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Tesarowicz I.

• Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Maciejaszek I.

• Department of Refrigeration and Food Concentrates, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

Identyfikatory

DOI

10.2478/aoas-2014-0065