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
Profil OrcidWyszukaj tego autora
, Tomasz Daszkiewicz
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Profil OrcidWyszukaj tego autora
, Agnieszka Krajewska
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Profil OrcidWyszukaj tego autora
oraz Dorota Kubiak
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Profil OrcidWyszukaj tego autora
23 wrz 2024
O artykule
Data publikacji: 23 wrz 2024
Zakres stron: 419 - 426
Otrzymano: 15 mar 2024
Przyjęty: 02 wrz 2024
DOI: https://doi.org/10.2478/jvetres-2024-0047
Słowa kluczowe
© 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