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pro vyhledávání: '"Agnieszka Lipczyńska"'
Autor:
Ewelina Lipczyńska‐Szlaur, Krystyna Palka, Ewelina Węsierska, Marek Szołtysik, Agnieszka Lipczyńska
Publikováno v:
British Food Journal. 115:1187-1196
PurposeThe purpose of this paper is to estimate physico‐chemical, biochemical and microbiological changes during the three‐month ripening of the Polish traditional raw smoked fermented meat product Kumpia wieprzowa, produced from pork shoulder wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a37239de238fac84b155760ebafe4d1
https://doi.org/10.1108/bfj-10-2011-0256
https://doi.org/10.1108/bfj-10-2011-0256
