THE CHEMICAL COMPOSITION AND QUALITY OF TRADITIONALLY SMOKED POLISH REGIONAL PRODUCTS, PRODUCED FROM OF RAW MATERIAL OBTAINED FROM NATIVE ANIMAL BREED
Władyslaw Migdał*, Maria Walczycka, Marzena Zając, Joanna Tkaczewska,
Piotr Kulawik, Ewelina Węsierska, Łukasz Migdał

Key words: Native animal breeds, Meat products, Fishes,
Cheese, Traditionally smoked, Quality

Contact Us

Abstract, Papers & Training 
[email protected]

Administration & Finance
[email protected]

Newsletter

Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design