Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Annals of Animal Science
Volume 15 (2015): Issue 1 (January 2015)
Open Access
Effect of Adding Oregano Essential Oil, Garlic and Tomato Preparations Separately and in Combination on the Stability of Vacuum-Packed Minced Pork During Storage
Magdalena Michalczyk
Magdalena Michalczyk
,
Ryszard Macura
Ryszard Macura
,
Joanna Banaś
Joanna Banaś
,
Iwona Tesarowicz
Iwona Tesarowicz
and
Ireneusz Maciejaszek
Ireneusz Maciejaszek
| Mar 03, 2015
Annals of Animal Science
Volume 15 (2015): Issue 1 (January 2015)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Mar 03, 2015
Page range:
221 - 235
Received:
Feb 21, 2014
Accepted:
Jul 18, 2014
DOI:
https://doi.org/10.2478/aoas-2014-0065
Keywords
minced pork
,
vacuum storage
,
oregano essential oil
,
garlic
,
tomato concentrate
© by Magdalena Michalczyk
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.