Počet záznamov: 1
Effect of various plant based materials on oxidative stability, colour and sensory quality of raw-cooked meat products
- BOBKO, Marek et al. Effect of various plant based materials on oxidative stability, colour and sensory quality of raw-cooked meat products. 1. vyd. Český Těšín : Ing. Václav Helán - 2 Theta, 2021. 110 s. ISBN 978-80-88279-07-5.
Počet záznamov: 1