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Comparison of fat oxidation, protein degradation and sensory quality of carp (Cyprinus carpio) and rainbow trout (Oncorhynchus mykiss) meat after 24 hours post mortem
Title Comparison of fat oxidation, protein degradation and sensory quality of carp (Cyprinus carpio) and rainbow trout (Oncorhynchus mykiss) meat after 24 hours post mortem [elektronický zdroj] / Peter Herc ... [et al.] Author-s Herc, Peter, ; SPUFBP04 (Author) Čuboň, Juraj, ; SPUFBP04 (Author) Čech, Matej, ; SPUFBP04 (Author) Jurčaga, Lukáš, ; SPUFBP04 (Author) Notes Vydané v rámci projektu Drive4SIFood 313011V336 . Spôsob prístupu: World Wide Web In Scientific Conference of PhD. Students of FAFR, FBFS and FHLE SUA in Nitra [87 s.] / Scientific Conference of PhD. Students of FAFR, FBFS and FHLE SUA in Nitra. -- Nitra : Slovenská poľnohospodárska univerzita, 2021. -- ISBN 978-80-552-2400-8. -- S. 79 Category of Publication Activity AFH Subject-s kapor obyčajný pstruh dúhový ryby rybie mäso oxidácia tukov proteolýza senzorické analýzy Country Slovakia Language English URL https://doi.org/10.15414/2021.9788055224008 Database Agro-bibliography
Number of the records: 1