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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Articles

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Efecto de los métodos de envasado sobre el jamón ahumado al vapor con sal reducida utilizando extractos de hierbas

Adrian StelmasiakDepartment of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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Jarosław WyrwiszDepartment of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, PolandView further author information
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Agnieszka WierzbickaDepartment of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, PolandView further author information
Pages 834-840 | Received 09 Apr 2019, Accepted 18 Aug 2019, Published online: 15 Oct 2019

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