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The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei
Title The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei [elektronický zdroj] / Volodymyr Vovkotrub ... [et al.] Author-s Vovkotrub, Volodymyr (Author) Iakubchak, Olha (Author) Horalskyi, Leonid (Author) Vovkotrub, Nataliia (Author) Shevchenko, Larysa (Author) Shynkaruk, Nataliia (Author) Rozbytska, Tatyana (Author) Slyva, Yuliia (Author) Tupitska, Olga (Author) Shtonda, Oksana (Author) Description ilustr., tab. Notes Popis urobený 18.9.2023 . Bibliografické odkazy In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 17, no. 1 (2023), s. 759-776 Subject-s bravčové mäso Lactobacillus baktérie mliečneho kvasenia mikroštruktúra skladovanie živočíšnych produktov Country Slovakia Language English URL https://doi.org/10.5219/1905 Database Agro-bibliography
Number of the records: 1