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Effect of heat treatment in technological packaging on phthalic acid esters content in pork meat
Title Effect of heat treatment in technological packaging on phthalic acid esters content in pork meat [elektronický zdroj] / Juraj Čuboň ... [et al.] Author-s Čuboň, Juraj, ; SPUFBP32 (Author) Herc, Peter, ; SPUFBP32 (Author) Haščík, Peter, ; SPUFBP32 (Author) Jarošová, Alžbeta, (Author) Hlebová, Miroslava, (Author) Hleba, Lukáš, ; SPUFBP31 (Author) Bučko, Ondřej, ; SPUFAP32 (Author) Kováčik, Anton, ; SPUFBP30 (Author) Capcarová, Marcela, ; SPUFBP30 (Author) Notes Vydané v rámci projektu VEGA 1/0144/19 . Požiadavky na systém: pdf-prehliadač In Food/Bio/Tech [84 s.] / Food/Bio/Tech. -- Nitra : Slovenská poľnohospodárska univerzita, 2022. -- ISBN 978-80-552-2517-3. -- S. 30 Category of Publication Activity BFB Category of Publication Activity O2 Subject-s bravčové mäso tepelná úprava ftaláty chemické zloženie Country Slovakia Language English URL https://doi.org/10.15414/2022.9788055225173 Database Agro-bibliography
Number of the records: 1