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Effect of sous vide heat treatment on phthalic acid esters content in meat
Title Effect of sous vide heat treatment on phthalic acid esters content in meat [elektronický zdroj] / Juraj Čuboň ... [et al.] Author-s Čuboň, Juraj, ; SPUFBP32 (Author) Jarošová, Alžbeta, (Author) Haščík, Peter, ; SPUFBP32 (Author) Herc, Peter, ; SPUFBP32 (Author) Hlebová, Miroslava, (Author) Hleba, Lukáš, ; SPUFBP31 (Author) Bučko, Ondřej, ; SPUFAP32 (Author) Kováčik, Anton, ; SPUFBP30 (Author) Capcarová, Marcela, ; SPUFBP30 (Author) Description tab. Notes Popis urobený 12.01.2023. Vydané v rámci projektu VEGA 1/0144/19 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 12, special iss. (2022), art. no. e9288, [5] s. Category of Publication Activity ADN Category of Publication Activity V3 Subject-s bravčové mäso sous vide (varenie) tepelná úprava mastné kyseliny Country Slovakia Language English URL https://doi.org/10.55251/jmbfs.9288 Database Agro-bibliography
Number of the records: 1