Microbiological quality of chicken breast Sous vide meat after Salmonella enterica subsp. enterica and Pimpinella anisum essential oil

Number of the records: 1

Title	Microbiological quality of chicken breast Sous vide meat after Salmonella enterica subsp. enterica and Pimpinella anisum essential oil / [elektronický zdroj] / Miroslava Kačániová ... [et al.]
Author-s	Kačániová, Miroslava, ; SPUFZK06 (Author)
	Fatrcová Šramková, Katarína, ; SPUFAP16 (Author)
	Schwarzová, Marianna, ; SPUFAP16 (Author)
	Kunová, Simona, ; SPUFBP05 (Author)
	Tvrdá, Eva, ; SPUFBP03 (Author)
Description	ilustr.
Notes	Popis urobený 21.1.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web
In	Journal of Hygienic Engineering and Design. -- ISSN 1857-8489 online. -- Vol. 37, (2021), s. 13-19
Category of Publication Activity	ADM
Subject-s	kuracie mäso prsné svaly spracovanie mäsa sous vide (varenie) Salmonella enterica laserová desorpcia a ionizácia za účasti matrice éterické oleje aníz
Country	Macedonia
Language	English
Database	Agro-bibliography

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Number of the records: 1