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Marinades Based on Natural Ingredients as a Way to Improve ..:
Agnieszka Latoch
;
Ewa Czarniecka-Skubina
;
Małgorzata Moczkowska-Wyrwisz
https://www.mdpi.com/2304-8158/12/19/3638. , 2023
Link:
https://doi.org/10.3390/foods12193638
RT Journal T1
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:16b5ae84fdae467f98915ccff8963108&Exemplar=1&LAN=DE A1 Agnieszka Latoch A1 Ewa Czarniecka-Skubina A1 Małgorzata Moczkowska-Wyrwisz PB MDPI AG YR 2023 K1 meat K1 pork K1 beef K1 poultry K1 marinating K1 sensory quality K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/19/3638 LK http://dx.doi.org/https://doi.org/10.3390/foods12193638 DO https://doi.org/10.3390/foods12193638 SF ELIB - SuUB Bremen
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