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Blackcurrant (Ribes nigrum l.) and kamchatka honeysuckle (lonicera caerulea var. kamtschatica) extract effects on technological properties, sensory quality, and lipid oxidation of raw-cooked meat product (frankfurters)
Title Blackcurrant (Ribes nigrum l.) and kamchatka honeysuckle (lonicera caerulea var. kamtschatica) extract effects on technological properties, sensory quality, and lipid oxidation of raw-cooked meat product (frankfurters) [elektronický zdroj] /] / Lukáš Jurčaga ... [et al.] Author-s Jurčaga, Lukáš, ; SPUFBP04 (Author) Bobko, Marek, ; SPUFBP04 (Author) Kolesárová, Adriana, ; SPUFBP03 (Author) Bobková, Alica, ; SPUFBP05 (Author) Demianová, Alžbeta, ; SPUFBP05 (Author) Haščík, Peter, ; SPUFBP04 (Author) Belej, Ľubomír, ; SPUFBP05 (Author) Mendelová, Andrea, ; SPUFBP07 (Author) Bučko, Ondřej, ; SPUFAP14 (Author) Kročko, Miroslav, ; SPUFBP04 (Author) Čech, Matej, ; SPUFBP04 (Author) Description ilustr., tab. Notes Popis urobený 3.1.2022. Vydané v rámci projektu APVV-18-0312 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Foods [Online]. -- ISSN 2304-8158. -- Vol. 10, iss. 12 (2021), art. no. 2957, [16] s. Category of Publication Activity ADC Subject-s zemolez kamčatský mäsové výrobky fermentované mäsové výrobky senzorické analýzy extrakty ríbezľa čierna Country Switzerland Language English URL https://doi.org/10.3390/foods10122957 Database Agro-bibliography
Number of the records: 1