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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und Dorota Kubiak
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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23. Sept. 2024
Über diesen Artikel
Online veröffentlicht: 23. Sept. 2024
Seitenbereich: 419 - 426
Eingereicht: 15. März 2024
Akzeptiert: 02. Sept. 2024
DOI: https://doi.org/10.2478/jvetres-2024-0047
Schlüsselwörter
© 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