Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite - Publication - Bridge of Knowledge

Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite

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Authors (2)

Joanna Stadnik prof. dr hab.
Dariusz Stasiak

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Category:: Magazine publication
Type:: Magazine publication
Published in:: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY no. 51, edition 4, pages 970 - 977,
ISSN: 0950-5423
ISSN:: 09505423
Publication year:: 2016
DOI:: Digital Object Identifier (open in new tab) 10.1111/ijfs.13045
Verified by:: No verification

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