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

Pubblicato online: 28 ott 2021

Pagine: 1571 - 1597

Ricevuto: 27 set 2019

Accettato: 26 apr 2021

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

Parole chiave

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.