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
