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The quality characteristics of sausage prepared from different ratios of fish and duck meat
Title The quality characteristics of sausage prepared from different ratios of fish and duck meat [elektronický zdroj] / Nataliia Bozhko ... [et al.] Author-s Bozhko, Nataliia (Author) Tischenko, Vasyl (Author) Pasichnyi, Vasyl (Author) Shubina, Yevheniia (Author) Kyselov, Oleksandr (Author) Marynin, Andriy (Author) Strashynskyi, Igor (Author) Description ilustr., tab. Notes Popis urobený 18.2.2021 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 15, no. 1 (2021), s. 26-32, online Subject-s klobásy rybie mäso kačacie mäso chemická analýza senzorické analýzy Country Slovakia Language English URL https://doi.org/10.5219/1482 Database Agro-bibliography
Number of the records: 1