Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality

• Autorzy: Cegielka A. , Hac-Szymanczuk E. , Frackiewicz K. , Chmiel M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2021
• Tom: 77
• Numer: 06
• Opis fizyczny: p.284-290,fig.,ref.

Twórcy

autor

Cegielka A.

• Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Hac-Szymanczuk E.

• Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Frackiewicz K.

• Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Chmiel M.

• Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

Identyfikatory

DOI

10.21521/mw.6531