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Effect of various plant based materials on oxidative stability, colour and sensory quality of raw-cooked meat products

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    BOBKO, Marek et al. Effect of various plant based materials on oxidative stability, colour and sensory quality of raw-cooked meat products. 1. vyd. Český Těšín : Ing. Václav Helán - 2 Theta, 2021. 110 s. ISBN 978-80-88279-07-5.
    Effect of various plant based materials on oxidative stability, colour and sensory quality of raw-cooked meat products

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