Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality
The aim of the study undertaken was to determine the effect of a marinade using unpasteurised fruit vinegars and spirit vinegar, on the quality of raw poultry meat fresh (F) and after thawing (S). The raw material for the study was chicken breast muscle fillets. The meat was divided into two batches...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Gastronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2813-513X/3/2/7 |
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