The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.

Lepecka, Anna; Szymanski, Piotr; Okon, Anna; Laszkiewicz, Beata; Onacik-Gür, Sylwia; Zielinska, Dorota; Dolatowski, Zbigniew J

Lepecka, Anna; Szymanski, Piotr; Okon, Anna; Laszkiewicz, Beata; Onacik-Gür, Sylwia; Zielinska, Dorota; Dolatowski, Zbigniew J.

Afiliação

Lepecka A; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Szymanski P; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Okon A; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Laszkiewicz B; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Onacik-Gür S; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Zielinska D; Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Dolatowski ZJ; Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.

Foods ; 12(21)2023 Oct 30.

Article em En | MEDLINE | ID: mdl-37959092

Palavras-chave

Sus scrofa; acetic bacteria; game meat; quality; wild boar

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Polônia