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Microbiology safety assessment of brine after wet salting of meat
Title Microbiology safety assessment of brine after wet salting of meat [elektronický zdroj] / Miroslav Kročko ... [et al.] Author-s Kročko, Miroslav, ; SPUFBP04 (Author) Ducková, Viera, ; SPUFBP04 (Author) Bučko, Ondřej, ; SPUFAP14 (Author) Bobko, Marek, ; SPUFBP04 (Author) Tkáčová, Jana, ; SPUFBP04 (Author) Description ilustr. Notes Popis urobený 26.11.2019. Abstrakt článku uverejneý v zborníku Food/Bio/Tech s ISBN 978-80-552-2038-3, 2019 na s. 57. KEGA 025SPU-4/2019 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 9, special iss. (2019), s. 431-433, online Category of Publication Activity ADN Subject-s soľanka chlorid sodný mäso baktérie farba mäsa bezpečnosť potravín Country Slovakia Language English URL https://dx.doi.org/10.15414/jmbfs.2019.9.special.431-433 Database Agro-bibliography
Number of the records: 1