SENSORY ATTRACTIVENESS OF LOCAL SMOKED BACONS
The aim of the article was to evaluate the sensory attractiveness of local smoked bacon made from organic and traditional pig fattening feedstock. The research material consisted of three assortments of smoked bacon produced according to the same traditional recipe. The sensory attractiveness of the...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Publishing House of Rzeszow University of Technology
2018-09-01
|
| Series: | Modern Management Review |
| Subjects: | |
| Online Access: | http://doi.prz.edu.pl/pl/pdf/zim/349 |