Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 4/volume8
Volume 8
Issue 4/volume8
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Krysztofiak K. 2005. FEASIBILITY STUDY OF QUALITY IMPROVEMENT OF WIENER TYPE SAUSAGES PRODUCED WITH BLOOD PLASMA, EJPAU 8(4/volume8), #63.
Available Online: http://www.ejpau.media.pl/volume8/issue4/volume8/art-63.html
Available Online: http://www.ejpau.media.pl/volume8/issue4/volume8/art-63.html
FEASIBILITY STUDY OF QUALITY IMPROVEMENT OF WIENER TYPE SAUSAGES PRODUCED WITH BLOOD PLASMA
Krystyna Krysztofiak
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
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Key words:
sausages, blood plasma, flavour, colour, herbs, quality.
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Krystyna Krysztofiak
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
phone: (+48 61) 848 75 09
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.