Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste.

Florowski, Tomasz; Florowska, Anna; Chmiel, Marta; Adamczak, Lech; Pietrzak, Dorota; Ostrowska, Agnieszka; Szymanska, Iwona.

Afiliação

Florowski T; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Florowska A; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Chmiel M; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Adamczak L; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Pietrzak D; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
Ostrowska A; Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences-SGGW, 8 Ciszewskiego Street, 02-786 Warsaw, Poland.
Szymanska I; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.

Foods ; 11(24)2022 Dec 07.

Article em En | MEDLINE | ID: mdl-36553688