The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins - Publication - Bridge of Knowledge

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

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Authors (3)

Małgorzata Karwowska
Joanna Stadnik prof. dr hab.
Karolina Wójciak

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Category:: Magazine publication
Type:: Magazine publication
Published in:: Applied Sciences-Basel no. 11, edition 7,
ISSN: 2076-3417
ISSN:: 2076-3417
Publication year:: 2021
DOI:: Digital Object Identifier (open in new tab) 10.3390/app11072983
Verified by:: No verification

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