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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
Open Access
Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of
Prunus cerasus
(cv Montmorency) Extract and Subjected to Freezing Storage
Ewelina Dorota Pogorzelska-Nowicka
Ewelina Dorota Pogorzelska-Nowicka
,
Marta Brodowska
Marta Brodowska
,
Elżbieta Górska-Horczyczak
Elżbieta Górska-Horczyczak
,
Jolanta Godziszewska
Jolanta Godziszewska
,
Anna Sakowska
Anna Sakowska
,
Iwona Wojtasik-Kalinowska
Iwona Wojtasik-Kalinowska
and
Agnieszka Wierzbicka
Agnieszka Wierzbicka
| Dec 30, 2019
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
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Published Online:
Dec 30, 2019
Page range:
167 - 178
Received:
Nov 12, 2019
Accepted:
Dec 09, 2019
DOI:
https://doi.org/10.2478/aucft-2019-0020
Keywords
pork
,
cherry extract
,
polyphenols
,
freezing storage
© 2019 Ewelina Dorota Pogorzelska-Nowicka et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Ewelina Dorota Pogorzelska-Nowicka
Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW)
Warsaw, Poland
Marta Brodowska
Laboratory of Innovative Food Research, Warsaw University of Life Sciences (WULS-SGGW)
Warsaw, Poland
Elżbieta Górska-Horczyczak
Laboratory of Innovative Food Research, Warsaw University of Life Sciences (WULS-SGGW)
Warsaw, Poland
Jolanta Godziszewska
Laboratory of Innovative Food Research, Warsaw University of Life Sciences (WULS-SGGW)
Warsaw, Poland
Anna Sakowska
Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW)
Warsaw, Poland
Iwona Wojtasik-Kalinowska
Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW)
Warsaw, Poland
Agnieszka Wierzbicka
Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW)
Warsaw, Poland