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Effect of various plant based materials on oxidative stability and sensory quality of raw-cooked meat products
Title Effect of various plant based materials on oxidative stability and sensory quality of raw-cooked meat products / Marek Bobko ... [et al.]; recenzenti Šárka Nedomová, Marcela Capcarová Author-s Bobko, Marek, ; SPUFBP04 (Author)
Jurčaga, Lukáš, ; SPUFBP04 (Author)Haščík, Peter, ; SPUFBP04 (Author) Ducková, Viera, ; SPUFBP04 (Author) Bobková, Alica, ; SPUFBP05 (Author) Demianová, Alžbeta, ; SPUFBP05 (Author) Mendelová, Andrea, ; SPUFBP07 (Author) Bučko, Ondřej, ; SPUFAP14 (Author) Nedomová, Šárka (rev) Capcarová, Marcela, ; SPUFBP03 (rev) Issue 1. vyd. Published Český Těšín : 2 Theta, 2021 Description 110 s. : ilustr., tab. Notes Vydané v rámci projektu KEGA 025SP-4/2019, APVV 18-0312 . Bibliografia s. 91-107 Category of Publication Activity AAA ISBN 978-80-88279-07-5 (brož.) Subject-s mäsové výrobky oxidačná stabilita senzorické analýzy mäso varené Country Czech Republic Language English Database Agro-bibliography References (1) Bibliografia - Agro-bibliography
Number of the records: 1