Effect of sous vide heat treatment on phthalic acid esters content in meat

Number of the records: 1

Title	Effect of sous vide heat treatment on phthalic acid esters content in meat [elektronický zdroj] / Juraj Čuboň ... [et al.]
Author-s	Čuboň, Juraj, ; SPUFBP32 (Author)
	Jarošová, Alžbeta, (Author)
	Haščík, Peter, ; SPUFBP32 (Author)
	Herc, Peter, ; SPUFBP32 (Author)
	Hlebová, Miroslava, (Author)
	Hleba, Lukáš, ; SPUFBP31 (Author)
	Bučko, Ondřej, ; SPUFAP32 (Author)
	Kováčik, Anton, ; SPUFBP30 (Author)
	Capcarová, Marcela, ; SPUFBP30 (Author)
Description	tab.
Notes	Popis urobený 12.01.2023. Vydané v rámci projektu VEGA 1/0144/19 . Bibliografické odkazy . Spôsob prístupu: World Wide Web
In	Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 12, special iss. (2022), art. no. e9288, [5] s.
Category of Publication Activity	ADN
Category of Publication Activity	V3
Subject-s	bravčové mäso sous vide (varenie) tepelná úprava mastné kyseliny
Country	Slovakia
Language	English
URL	https://doi.org/10.55251/jmbfs.9288
Database	Agro-bibliography

citace PRO

Number of the records: 1