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Oxidative stability of chicken thigh meat after treatment of Abies alba essential oil
Title Oxidative stability of chicken thigh meat after treatment of Abies alba essential oil [elektronický zdroj] / Adriana Pavelková...[et al.] Author-s Pavelková, Adriana, ; SPUFBP04 (Author) Bobko, Marek, ; SPUFBP04 (Author) Haščík, Peter, ; SPUFBP04 (Author) Kačániová, Miroslava, ; SPUFBP06 (Author) Tkáčová, Jana, ; SPUFBP04 (Author) Description ilustr. Notes Popis urobený 7.1.2016. Podporené projektom VEGA 1/0129/13 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo [Online]. -- ISSN 1337-0960. -- Vol. 9, no. 1 (2015), s. 451-457, online Category of Publication Activity ADN Subject-s kuracie mäso silice jedľa biela oxidanty Country Slovakia Language English URL http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/523/pdf http://dx.doi.org/10.5219/523 Database Agro-bibliography
Number of the records: 1