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The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets
Title The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets [elektronický zdroj] / Ali Aberoumand, Milad Masoudi Author-s Aberoumand, Ali (Author)
Masoudi, Milad (Author)Description ilustr. Notes Popis urobený 17.8.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 16, iss. 1 (2022), s. 287-295 Subject-s pstruh dúhový pH (chémia) nutričná hodnota varenie spracovanie potravín Country Slovakia Language English URL https://doi.org/10.5219/1717 Database Agro-bibliography
Number of the records: 1