Volume 9
Issue 2/volume9
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume9/issue2/volume9/art-21.html
THE EFFECT OF SPECIES ORIGIN OF LIVER ON QUALITY OF LIVER PATE TYPE SAUSAGE
Jan Pyrcz1, Krzysztof Pietrończyk2, Ryszard Kowalski1, Bożena Danyluk1
1 Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
2 P.P.H.U. “W-D” Sp. z o.o, Skwierzyna, Poland
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Key words:
liver pate, edible by-products, quality.
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Jan Pyrcz
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54
email: janpyrcz@up.poznan.pl
Krzysztof Pietrończyk
P.P.H.U. “W-D” Sp. z o.o, Skwierzyna, Poland
Wiosny Ludow, 66-440 Skwierzyna, Poland
Ryszard Kowalski
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54
email: kowalski@au.poznan.pl
Bożena Danyluk
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54
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.