Number of the records: 1
The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles
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$a The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles $h [elektronický zdroj] / $c Anatolii Ugnivenko ... [et al.] 300 $b ilustr., tab. 500 $a Popis urobený 24.8.2023 504 $a Bibliografické odkazy 538 $a Spôsob prístupu: World Wide Web 650 07
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$7 spu_us_auth*0438453 $a Ugnivenko, Anatolii $4 aut 700 1-
$7 spu_us_auth*0442027 $a Kruk, Olha $4 aut 700 1-
$7 spu_us_auth*0432006 $a Nosevych, Dmytro $4 aut 700 1-
$7 spu_us_auth*0438478 $a Antoniuk, Tatyana $4 aut 700 1-
$7 spu_us_auth*0432001 $a Kryzhova, Yuliya $4 aut 700 1-
$7 spu_us_auth*0438480 $a Gruntovskyi, Mykola $4 aut 700 1-
$7 spu_us_auth*0442028 $a Prokopenko, Nataliia $4 aut 700 1-
$7 spu_us_auth*0438531 $a Yemtcev, Viktor $4 aut 700 1-
$7 spu_us_auth*0436584 $a Kharsika, Iryna $4 aut 700 1-
$7 spu_us_auth*0436921 $a Nesterenko, Nataliia $4 aut 773 0-
$w spu_us_epca*116835 $t Potravinárstvo Slovak Journal of Food Sciences $h Online $x 1337-0960 $7 nnas $d Nitrianske Hrnčiarovce : Združenie HACCP Consulting $g Vol. 17, no. 1 (2023), s. 358-370 856 4-
$u https://doi.org/10.5219/1869
Number of the records: 1