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Journal of Food Quality
Volume 2017, Article ID 1597432, 7 pages
https://doi.org/10.1155/2017/1597432
Research Article

The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Division of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, Poland

Correspondence should be addressed to Marta Chmiel; lp.wggs@leimhc_atram

Received 12 January 2017; Revised 6 April 2017; Accepted 19 April 2017; Published 28 May 2017

Academic Editor: Maria J. Fraqueza

Copyright © 2017 Marta Chmiel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Marta Chmiel, Lech Adamczak, Katarzyna Wrońska, Dorota Pietrzak, and Tomasz Florowski, “The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe,” Journal of Food Quality, vol. 2017, Article ID 1597432, 7 pages, 2017. https://doi.org/10.1155/2017/1597432.