Effect of amelanchier extract on lipid oxidation and sensory features of pork sausages

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Title	Effect of amelanchier extract on lipid oxidation and sensory features of pork sausages [elektronický zdroj] / Lukáš Jurčaga ... [et al.]
Author-s	Jurčaga, Lukáš, ; SPUFBP32 (Author)
	Bobko, Marek, ; SPUFBP32 (Author)
	Bučko, Ondřej, ; SPUFAP32 (Author)
	Mendelová, Andrea, ; SPUFBP32 (Author)
	Belás, Peter (Author)
	Kročko, Miroslav, ; SPUFBP32 (Author)
	Lidiková, Judita, ; SPUFBP32 (Author)
	Bobková, Alica, ; SPUFBP32 (Author)
	Demianová, Alžbeta, ; SPUFBP32 (Author)
	Poláková, Katarína, ; SPUFBP32 (Author)
	Mesárošová, Andrea, ; SPUFBP32 (Author)
Description	ilustr., tab.
Notes	Popis urobený 10.01.2023. Vydané v rámci projektu APVV-18-0312, Drive4SIFood 313011V336 . 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. e9433, [4] s.
Category of Publication Activity	ADN
Category of Publication Activity	V3
Subject-s	bravčové mäso oxidácia tukov senzorické analýzy antioxidanty
Country	Slovakia
Language	English
URL	https://doi.org/10.55251/jmbfs.9433
Database	Agro-bibliography

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Number of the records: 1