Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products / Paulina Kęska ... [et al.] .
In: International Journal of Food Science & Technology. -- ISSN 0950-5423. -- Vol. 59, Iss. 3 (2024), s. 1591-1604
Kategória EPCA do 2021: ADC
Kategória EPCA od 2022: V3
https://doi.org/10.1111/ijfs.16908 .