Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork
Authors
katarzyna.smiecinska@uwm.edu.pl
Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
DOI: https://doi.org/10.2478/jvetres-2024-0047 | Journal eISSN: 2450-8608
Language: English
Page range: 419 - 426
Submitted on: Mar 15, 2024
Accepted on: Sep 2, 2024
Published on: Sep 23, 2024
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2024 Katarzyna Śmiecińska, Tomasz Daszkiewicz, Agnieszka Krajewska, Dorota Kubiak, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.