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Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products
Title Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products / Paulina Kęska ... [et al.] Author-s Kęska, Paulina (Author) Wójcicka-Migasiuk, Dorota (Author) Stadnik, Joanna (Author) Kluz, Maciej (Author) Kačániová, Miroslava, ; SPUFZK32 (Author) Čmiková, Natália, ; SPUFZK32 (Author) Solska, Elzbieta (Author) Mazurek, Katarzyna (Author) Description ilustr., tab. Notes Bibliografické odkazy In International Journal of Food Science & Technology. -- ISSN 0950-5423. -- Vol. 59, Iss. 3 (2024), s. 1591-1604 Category of Publication Activity ADC Category of Publication Activity V3 Subject-s funkčné potraviny oxidácia tukov mäsové výrobky Country United States Language English URL https://doi.org/10.1111/ijfs.16908 Database Agro-bibliography
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