Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork
Katarzyna Śmiecińska
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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, Tomasz Daszkiewicz
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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, Agnieszka Krajewska
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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and Dorota Kubiak
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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Sep 23, 2024
About this article
Published Online: Sep 23, 2024
Page range: 419 - 426
Received: Mar 15, 2024
Accepted: Sep 02, 2024
DOI: https://doi.org/10.2478/jvetres-2024-0047
Keywords
© 2024 Katarzyna Śmiecińska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Śmiecińska, Katarzyna
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Daszkiewicz, Tomasz
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Krajewska, Agnieszka
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Kubiak, Dorota
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland