Influence of Gravading Process Parameters on Physicochemical Attributes of Rainbow Trout (Oncorhynchus mykiss) Gravads
Authors
Magdalena Michalczyk
magdalena.michalczyk@urk.edu.pl
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Ireneusz Maciejaszek
ireneusz.maciejaszek@urk.edu.pl
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
DOI: https://doi.org/10.2478/aucft-2024-0009 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496 (formerly 2344-150X)
Language: English
Page range: 105 - 114
Submitted on: Apr 4, 2024
Accepted on: Aug 5, 2024
Published on: Sep 26, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2024 Magdalena Michalczyk, Ireneusz Maciejaszek, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.