Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat
Magdalena Michalczyk
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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, Paweł Satora
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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, Joanna Banaś
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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y Grzegorz Fiutak
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in KrakowKraków, Poland
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05 ago 2021
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