The impact of lactic acid and ascorbic acid mixture on quality parameters of wild boar meat | Review on Agriculture and Rural Development

pdf (English)

Megjelent: dec 12, 2023

DOI: https://doi.org/10.14232/rard.2023.1-2.15-21

Kulcsszavak:

wild boar meat, lactic acid, ascorbic acid, pH, water holding capacity, microbiological evaluation, wild boar meat, lactic acid, ascorbic acid, pH, water holding capacity, microbiological evaluation

Munkhnasan Enkhbold

Doctoral School of Food Science

https://orcid.org/0009-0000-1480-1106

Attila Lőrincz

VADEX Mezőföldi Erdő- és Vadgazdálkodási Zrt.

Majd Elayan

Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

László Friedrich

Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Attila Solymosi

Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Balázs Wieszt

Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Kornél Jáni

Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Adrienn Tóth

Doctoral School of Food Science

https://orcid.org/0000-0001-8360-2661

Absztrakt

Hogyan kell idézni

Enkhbold, Munkhnasan, Attila Lőrincz, Majd Elayan, László Friedrich, Attila Solymosi, Balázs Wieszt, Kornél Jáni, és Adrienn Tóth. 2023. „The Impact of Lactic Acid and Ascorbic Acid Mixture on Quality Parameters of Wild Boar Meat”. Review on Agriculture and Rural Development 12 (1-2):15-21. https://doi.org/10.14232/rard.2023.1-2.15-21.

Folyóirat szám

Évf. 12 szám 1-2 (2023)

Rovat

Cikkek

Szerző életrajzok

Munkhnasan Enkhbold, Doctoral School of Food Science

Attila Lőrincz, VADEX Mezőföldi Erdő- és Vadgazdálkodási Zrt.

Majd Elayan, Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

László Friedrich, Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Attila Solymosi, Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Balázs Wieszt, Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Kornél Jáni, Doctoral School of Food Science, Department of Livestock and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences

Adrienn Tóth, Doctoral School of Food Science

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