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Journal of Food Quality
Volume 2017, Article ID 7123960, 7 pages
https://doi.org/10.1155/2017/7123960
Research Article

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

1Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland
2Department of Fruit, Vegetable and Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland

Correspondence should be addressed to Anna Marietta Salejda; lp.ude.rwpu@adjelas.anna

Received 18 April 2017; Accepted 27 June 2017; Published 1 August 2017

Academic Editor: Giuseppe Zeppa

Copyright © 2017 Anna Marietta Salejda 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

Anna Marietta Salejda, Agnieszka Nawirska-Olszańska, Urszula Janiewicz, and Grażyna Krasnowska, “Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.),” Journal of Food Quality, vol. 2017, Article ID 7123960, 7 pages, 2017. https://doi.org/10.1155/2017/7123960.