Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork [pdf]

Saved in:
Bibliographic Details
Published inActa Scientiarum Polonorum. Technologia Alimentaria Vol. 22; no. 3; pp. 257 - 266
Main Authors Bozhko, Nataliia Volodymyrivna, Tischenko, Vasyl Ivanovich, Pasichnyi, Vasyl Mykolayovich, Marinin, Andrii Ivanovich, Matsuk, Yuliia Anatoliivna
Format Journal Article
LanguageEnglish
Published 30.09.2023
Online AccessGet full text

Cover

Be the first to leave a comment!
You must be logged in first