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Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds.
Wesierska, Ewelina; Sobolewska-Zielinska, Joanna; Pasternak, Malgorzata; Niemczynska-Wróbel, Katarzyna; Gasior, Robert; Wojtycza, Krzysztof; Pustkowiak, Henryk; Duda, Iwona; Migdal, Wladyslaw.
Afiliación
  • Wesierska E; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Sobolewska-Zielinska J; Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Pasternak M; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Niemczynska-Wróbel K; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Gasior R; Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Krakow, Poland.
  • Wojtycza K; Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Krakow, Poland.
  • Pustkowiak H; Department of Cattle Breeding, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 30-059 Krakow, Poland.
  • Duda I; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
  • Migdal W; Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Foods ; 10(7)2021 Jul 09.
Article en En | MEDLINE | ID: mdl-34359466
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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Polonia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Polonia