Snail eggs as a raw material for the production of a caviar substitute
Authors
Monika Maćkowiak-Dryka
Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Lublin, Poland
Krzysztof Szkucik
Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Lublin, Poland
Renata Pyz-Łukasik
Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Lublin, Poland
DOI: https://doi.org/10.2478/jvetres-2020-0062 | Journal eISSN: 2450-8608
Language: English
Page range: 543 - 547
Submitted on: Jun 30, 2020
Accepted on: Nov 2, 2020
Published on: Nov 26, 2020
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2020 Monika Maćkowiak-Dryka, Krzysztof Szkucik, Renata Pyz-Łukasik, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.