QUALITATIVE DIFFERENCES CAUSED BY THE ADDITION OF LIQUID SMOKE IN MEAT PRODUCTS WITH DIFFERENT STRUCTURES COMPARED TO TRADITIONAL SMOKING.

Authors: CIOBOTARU, Mihai Cătălin, MANOLIU, Diana-Remina, MATEI, Mădălina, CALCAN, Răzvan Andrei, BOIȘTEANU, Paul Corneliu, CIOBANU, Marius Mihai

Source: Scientific Papers. Series D. Animal Science; 2024, Vol. 67 Issue 1, p404-413, 10p

Subject Terms: SMOKED meat, CONDUCT of life, MEAT, SMOKING, LIFE sciences