EVALUATION OF THE QUALITY AND NUTRITIONAL VALUE OF BEEF CURED MEATS PRODUCED FROM MEAT OF POLISH NATIVE CATTLE BREEDS

Władysław Migdał, Dominika Gubała, Dawid Wołek, Michał Kołdras

Key words: Cattle, Native breeds, Meat, Serwolatka sausage, Quality.

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Journal of Hygienic Engineering and Design