The Effect of Catabolic Transformations of Proteins and Fats on the Quality and Nutritional Value of Raw Ripened Products from Zlotnicka Spotted and Zlotnicka White Meat

Online veröffentlicht: 28. Okt. 2021

Seitenbereich: 1571 - 1597

Eingereicht: 27. Sept. 2019

Akzeptiert: 26. Apr. 2021

DOI: https://doi.org/10.2478/aoas-2021-0031

Schlüsselwörter

Zlotnicka, meat, ripening, catabolism, chemical composition

© 2021 Ewelina Węsierska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.