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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et 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
À propos de cet article
Publié en ligne: 23 sept. 2024
Pages: 419 - 426
Reçu: 15 mars 2024
Accepté: 02 sept. 2024
DOI: https://doi.org/10.2478/jvetres-2024-0047
Mots clés
© 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