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Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage Cover

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
By: Ewelina Dorota Pogorzelska-Nowicka,  Marta Brodowska,  Elżbieta Górska-Horczyczak,  Jolanta Godziszewska,  Anna Sakowska,  Iwona Wojtasik-Kalinowska and  Agnieszka Wierzbicka  
Open Access
|Dec 2019

Authors

Ewelina Dorota Pogorzelska-Nowicka

ewelina_pogorzelska@sggw.pl

Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

Marta Brodowska

Laboratory of Innovative Food Research, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

Elżbieta Górska-Horczyczak

Laboratory of Innovative Food Research, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

Jolanta Godziszewska

Laboratory of Innovative Food Research, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

Anna Sakowska

Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

Iwona Wojtasik-Kalinowska

Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

Agnieszka Wierzbicka

Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
DOI: https://doi.org/10.2478/aucft-2019-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 167 - 178
Submitted on: Nov 12, 2019
Accepted on: Dec 9, 2019
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
pork,
cherry extract,
polyphenols,
freezing storage
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Ewelina Dorota Pogorzelska-Nowicka, Marta Brodowska, Elżbieta Górska-Horczyczak, Jolanta Godziszewska, Anna Sakowska, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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