Article Versions Notes

Węsierska E, Sobolewska-Zielińska J, Pasternak M, Niemczyńska-Wróbel K, Gąsior R, Wojtycza K, Pustkowiak H, Duda I, Migdał W. Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds. Foods. 2021; 10(7):1597. https://doi.org/10.3390/foods10071597

Węsierska, Ewelina, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Henryk Pustkowiak, Iwona Duda, and Władysław Migdał. 2021. "Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds" Foods 10, no. 7: 1597. https://doi.org/10.3390/foods10071597

Węsierska, E., Sobolewska-Zielińska, J., Pasternak, M., Niemczyńska-Wróbel, K., Gąsior, R., Wojtycza, K., Pustkowiak, H., Duda, I., & Migdał, W. (2021). Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds. Foods, 10(7), 1597. https://doi.org/10.3390/foods10071597