Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations.

Zajac, Marzena; Duda, Iwona; Skoczylas, Lukasz; Tabaszewska, Malgorzata

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations.

Zajac, Marzena; Duda, Iwona; Skoczylas, Lukasz; Tabaszewska, Malgorzata.

Afiliación

Zajac M; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, Poland.
Duda I; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, Poland.
Skoczylas L; Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, Poland.
Tabaszewska M; Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, Poland.

Animals (Basel) ; 10(12)2020 Dec 07.

Article en En | MEDLINE | ID: mdl-33297565

Palabras clave

borage; colour; curing alternative; hyssop; meat; meat curing; polyphenols

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Animals (Basel) Año: 2020 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza

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