Publication output

Determination of lipid oxidation level in broiler meat by liquid chromatography.

About the publication

Record:
MARCINČÁK, Slavomír - SOKOL, Jozef - BYSTRICKÝ, Pavel - POPELKA, Peter - TUREK, Peter - BHIDE, Mangesh Ramesh - MÁTÉ, Dionýz. Determination of lipid oxidation level in broiler meat by liquid chromatography. In: Journal of AOAC International. 2004. ISSN 1060-3271, Vol. 87, č. 5 (2004), s. 1148-1152.
(2004: 1.147 - IF, 83 - H-index, 0.651 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
Year:
2004
Category:
ADC - Scientific papers in foreign journals
UVMP share:
0 %
Edition:
Journal of AOAC International
Vol. 87, č. 5 (2004), s. 1148-1152
Country of issue:
Slovakia
ISSN:
1060-3271
Research area:
neuvedená
Scientometrics:
2004: 1.147 - IF, 83 - H-index, 0.651 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q
Language:
english
 

Citations:

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2019-2019: [2] TKACOVA, Jana - SMEHYL, Peter - PAVELKOVA, Adriana - BOBKO, Marek - CUBON, Juraj - HASCIK, Peter - ANGELOVICOVA, Maria - KROCKO, Miroslav - GONDEKOVA, Martina. COMPARISON OF MEAT OXIDATIVE STABILITY FREE-REARING AND FARM-REARING PHEASANTS. In JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES. ISSN 1338-5178, 2019, vol. 9, no., pp. 453-456. [WoS]
2018-2018: [1] SEMJON, Boris - REITZNEROVA, Anna - POLAKOVA, Zuzana - VYROSTKOVA, Jana - MAL'OVA, Jana - KORENEKOVA, Beata - DUDRIKOVA, Eva - LOVAYOVA, Viera. The effect of traditional production methods on microbial, physico-chemical and sensory properties of 'Slovenska bryndza' Protected Geographical Indication cheese. In INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. ISSN 1364-727X, 2018, vol. 71, no. 3, pp. 709-716. [WoS]
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2016-2016: [2] PAVELKOVÁ, Adriana - BOBKO, Marek - HAŠČÍK, Peter - KAČÁNIOVÁ, Miroslava - TKÁČOVÁ, Jana. Oxidative stability of chicken's breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. In Potravinarstvo. ISSN 13380230, 2016-01-01, 10, 1, pp. 346-353. [Scopus]
2015-2015: [2] BOBKO, Marek - HAŠČÍK, Peter - BOBKOVÁ, Alica - PAVELKOVÁ, Adriana - TKÁČOVÁ, Jana - TREMBECKÁ, Lenka. Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets. In Potravinarstvo. ISSN 13380230, 2015-01-01, 9, 1, pp. 342-346. [Scopus]
2015-2015: [2] BOBKO, Marek - KROČKO, Miroslav - HAŠČÍK, Peter - BOBKOVÁ, Alica. Oxidative stability of chicken meat after propolis extract application in their diets. In Potravinarstvo. ISSN 13380230, 2015-01-01, 9, 1, pp. 48-52. [Scopus]
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2015-2015: [1] HAŠČÍK, Peter - ELIMAM, Ibrahim Omer - KROČKO, Miroslav - BOBKO, Marek - KAČÁNIOVÁ, Miroslava - GARLÍK, Jozef - ŠIMKO, Milan - SALEH, Ahmed Ali. The influence of propolis as supplement diet on broiler meat growth performance, carcass body weight, chemical composition and lipid oxidation stability. In Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. ISSN 12118516, 2015-01-01, 63, 2, pp. 411-418. [Scopus]
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