Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers - Publication - Bridge of Knowledge

Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers

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Authors (7)

Grzegorz Przemysław Tokarczyk dr inż.
Katarzyna Felisiak
Iwona Adamska
Agnieszka Hrebień-Filisińska
Patrycja Biernacka
Grzegorz Bienkiewicz
Małgorzata Tabaszewska

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: MOLECULES no. 28, edition 19,
ISSN: 1420-3049
ISSN:: 1420-3049
Publication year:: 2023
DOI:: Digital Object Identifier (open in new tab) 10.3390/molecules28196975
Verified by:: No verification

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