Monitoring of microbiological quality in the process of production of steak tartare [Sledovanie mikrobiologickej kvality v procese výroby tatárskeho bifteku].

About the publication

Record:
REGECOVÁ, Ivana - TUREK, Peter - JEVINOVÁ, Pavlína - PIPOVÁ, Monika - MAČANGA, Ján. Monitoring of microbiological quality in the process of production of steak tartare [Sledovanie mikrobiologickej kvality v procese výroby tatárskeho bifteku]. In: Journal of Food and Nutrition Research. 2017. ISSN 1336-8672, Vol. 56, č. 4(2017), s. 318-325.
(2017: 0.687 - IF, 22 - H-index, 0.831 - IF 5y, 0.313 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
Year:
2017
Category:
ADD - Scientific papers in domestic journals
Authors:
REGECOVÁ Ivana
30 %
TUREK Peter
30 %
JEVINOVÁ Pavlína
20 %
PIPOVÁ Monika
15 %
MAČANGA Ján
5 %
UVMP share:
100 %
Edition:
Journal of Food and Nutrition Research
Vol. 56, č. 4(2017), s. 318-325
Country of issue:
Slovakia
ISSN:
1336-8672
Research area:
200 - Veterinary Sciences
Scientometrics:
2017: 0.687 - IF, 22 - H-index, 0.831 - IF 5y, 0.313 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q
Language:
english
 

Citations:

1. 2025: [1] D’AMBROSIO, Giovanni - MAGGIO, Francesca - SERIO, Annalisa - PAPARELLA, Antonello. Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case. In Foods, 2025-07-01, 14, 13, pp. Dostupné na: https://doi.org/10.3390/foods14132326.
2. 2020: [1] KANAAN, Mahmoud - MELDRUM, Richard - YOUNG, Ian - TUSTIN, Jordan L. Microbial Quality of a Middle Eastern, Raw, Ready-to-Eat Meat Dish. In JOURNAL OF ENVIRONMENTAL HEALTH. ISSN 0022-0892, 2020, vol. 83, no. 4, pp. 16-19. [WoS]