Fat oxidation, protein degradation and colour of rainbow trout (Oncorhynchus mykiss) meat during 3 months of freezer storage

Number of the records: 1

Title	Fat oxidation, protein degradation and colour of rainbow trout (Oncorhynchus mykiss) meat during 3 months of freezer storage [elektronický zdroj] / Peter Herc ... [et al.]
Author-s	Herc, Peter, ; SPUFBP32 (Author)
	Čuboň, Juraj, ; SPUFBP32 (Author)
	Čech, Matej, ; SPUFBP32 (Author)
	Haščík, Peter, ; SPUFBP32 (Author)
	Jurčaga, Lukáš, ; SPUFBP32 (Author)
	Bobko, Marek, ; SPUFBP32 (Author)
	Bučko, Ondřej, ; SPUFAP32 (Author)
	Mesárošová, Andrea, ; SPUFBP32 (Author)
	Kupec, Jozef (Author)
Description	tab.
Notes	Popis urobený 29.9.2023. Vydané v rámci projektu Drive4SIFood 313011V336 . Bibliografické odkazy . Spôsob prístupu: World Wide Web
In	Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 13, no. 3 (2023), art. no. e 9196, [4] s.
Category of Publication Activity	ADN
Category of Publication Activity	V3
Subject-s	pstruh dúhový rybie mäso zmrazovanie potravín skladovanie živočíšnych produktov kazenie potravín
Country	Slovakia
Language	English
URL	https://doi.org/10.55251/jmbfs.9196
Database	Agro-bibliography

citace PRO

Number of the records: 1