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View article: Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage
Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage Open
This study aimed to evaluate the effect of adding shredded black chokeberry (Aronia melanocarpa) pomace on the quality of heat-treated and vacuum-packed pork burgers stored for 14 days at +4 °C. Four burger treatments—Control (BC) and prod…
View article: Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage
Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage Open
This study aimed at evaluation the effect of addition of shredded black chokeberry (Aronia melanocarpa) pomace on the quality of heat-treated and vacuum-packed pork burgers stored for 14 days at +4C. Four burger treatments: control (BC), a…