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Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork

Katarzyna Śmiecińska

Katarzyna Śmiecińska

Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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Śmiecińska, Katarzyna
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Tomasz Daszkiewicz

Tomasz Daszkiewicz

Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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Daszkiewicz, Tomasz
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Agnieszka Krajewska

Agnieszka Krajewska

Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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Krajewska, Agnieszka
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Dorota Kubiak

Dorota Kubiak

Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
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Kubiak, Dorota
  
23 set 2024
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Pubblicato online: 23 set 2024
Pagine: 419 - 426
Ricevuto: 15 mar 2024
Accettato: 02 set 2024
DOI: https://doi.org/10.2478/jvetres-2024-0047
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© 2024 Katarzyna Śmiecińska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Scienze biologiche, Biologia molecolare, Microbiologia e virologia, Scienze della vita, altro, Medicina, Medicina veterinaria
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