Lipid Oxidation of Fermented Meat Products [Oxidácia tukov fermentovaných mäsových výrobkov].
About the publication
Record:
MARCINČÁK, Slavomír. Lipid Oxidation of Fermented Meat Products [Oxidácia tukov fermentovaných mäsových výrobkov]. In: ZDOLEC, Nevijo. Fermented Meat Products : Health Aspects. 1. vyd. Boca Raton : CRC PRESS, 2017. 2017. ISBN 978-1-4987-3304-5, s. 488-511 [1,87AH]
Year:
2017
Category:
ABC - Chapters in scientific monographs published by foreign publishers
Authors:
100 %
UVMP share:
100 %
Autori vydania:
ZDOLEC Nevijo
Edition:
Fermented Meat Products
Health Aspects
S. 488-511 [1,87AH]
Publisher:
CRC PRESS
Issue number:
1. vyd.
Place of issue:
Boca Raton
Country of issue:
United States
ISBN:
978-1-4987-3304-5
Research area:
190 - Agricultural and forestry sciences
Language:
english
Note:
Citations:
2019-2019: [1] KITPOT, Thanapon - SRIWATTANA, Sujinda - ANGELI, Sergio - THAKEOW, Prodpran. Evaluation of quality parameters and shelf life of Thai pork scratching “Kaeb Moo”. In Journal of Food Quality. ISSN 01469428, 2019-01-01, 2019, pp. [Scopus]