Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production - Publication - Bridge of Knowledge

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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production

Abstract

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Authors (7)

  • Photo of Joanna Żochowska-Kujawska

    Joanna Żochowska-Kujawska

  • Photo of Kazimierz Lachowicz

    Kazimierz Lachowicz

  • Photo of Małgorzata Sobczak

    Małgorzata Sobczak

  • Photo of Grzegorz Bienkiewicz

    Grzegorz Bienkiewicz

  • Photo of dr inż. Grzegorz Przemysław Tokarczyk

    Grzegorz Przemysław Tokarczyk dr inż.

  • Photo of Marek Kotowicz

    Marek Kotowicz

  • Photo of Ewelina Machcińska

    Ewelina Machcińska

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
CZECH JOURNAL OF FOOD SCIENCES no. 34, edition 1, pages 87 - 92,
ISSN: 1212-1800
ISSN:
12121800
Publication year:
2016
DOI:
Digital Object Identifier (open in new tab) 10.17221/350/2015-cjfs
Verified by:
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