Effect of walnut green husk addition on some quality properties of cooked sausages
Anna Marietta SalejdaWroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management, 37 Chelmonskiego Str., 51-630 Wroclaw, PolandUrszula JaniewiczWroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management, 37 Chelmonskiego Str., 51-630 Wroclaw, PolandMałgorzata KorzeniowskaWroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management, 37 Chelmonskiego Str., 51-630 Wroclaw, PolandJoanna Kolniak‐OstekWroclaw University of Environmental and Life Sciences, Department of Fruits, Vegetables and Cereals Technology, 37 Chelmonskiego Str., 51-630 Wroclaw, PolandGrażyna KrasnowskaWroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management, 37 Chelmonskiego Str., 51-630 Wroclaw, Poland
2015en
ABI
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