Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

Data publikacji: 14 gru 2021

Zakres stron: 463 - 468

Otrzymano: 22 mar 2021

Przyjęty: 10 lis 2021

DOI: https://doi.org/10.2478/prolas-2021-0069

Słowa kluczowe

pork, horseradish roots and leaves, HPP, shelf life

© 2021 Sanita Sazonova et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.