• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

Traditional smoking of meat products, fish and cheese

Authors: Władyslaw Migdał, Maria Walczycka, Marzena Zajac, Joanna Tkaczewska, Piotr Kulawik, Ewelina Wesierska, Łukasz Migdał and Anna Migdał
Keywords: cheese, fish, meat products, traditional smoking

The production of traditional and/or regional products is based on natural raw materials of good quality originating from domestic plant species and animal breeds – the heritage of Polish agriculture. Raw materials originating from Polish domestic breeds are applied in the production of the traditional local products of the highest quality. These products are produced and preserved with the use of traditional methods. All the obtained results demonstrate that these products can be recommended as traditional high-quality foods with a unique taste.

Download full article
2018 63-73
Filename: 2018_63-73_2.pdf | Size: 1.5 MB | Downloads: 365
Originaly published in MASO INTERNATIONAL Volume 01/2018

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2023 MASO-INTERNATIONAL.