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Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat
Title Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat [elektronický zdroj] Marek Šnirc ... [et al.] Author-s Šnirc, Marek, ; SPUFBP05 (Author) Belej, Ľubomír, ; SPUFBP05 (Author) Židek, Radoslav, ; SPUFBP05 (Author) Bobko, Marek, ; SPUFBP04 (Author) Kročko, Miroslav, ; SPUFBP04 (Author) Haščík, Peter, ; SPUFBP04 (Author) Golian, Jozef, ; SPUFBP05 (Author) Král, Martin, (Author) Description ilustr., tab. Notes Názov z titulnej obrazovky (stav zo dňa 13.1.2016). VEGA 1/0316/15 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo [Online]. -- ISSN 1337-0960. -- Vol. 10, no. 1 (2016), s. 585-590, online Category of Publication Activity ADN Subject-s jeleň európsky jelenie mäso údeniny mastné kyseliny fermentované potraviny biologicky aktívne látky chemické prísady výživa ľudí Country Slovakia Language Slovak URL http://dx.doi.org/10.5219/670 Database Agro-bibliography
Number of the records: 1