Effect of rosemary and temperature of storage on oxidative changes in non thermal treated meat products.
About the publication
Record:
MARCINČÁK, Slavomír - DIČÁKOVÁ, Zuzana - POPELKA, Peter. Effect of rosemary and temperature of storage on oxidative changes in non thermal treated meat products. In: . Risk Factor of Food Chain, Nitra, October 6-th, 2005 : Proceeding Book (Abstracts) of 5-th International Scientific Conference. 1. vyd. Nitra : SPU, 2005. ISBN 80-8069-593-8, s. 28.
Year:
2005
Category:
AFH - Abstracts of papers from domestic scientific conferences
Authors:
UVMP share:
0 %
Autori vydania:
MASSANYI Peter, TOMAN Róbert, LUKÁČ Norbert, KRAMÁROVÁ Marcela
Edition:
Risk Factor of Food Chain, Nitra, October 6-th, 2005
Proceeding Book (Abstracts) of 5-th International Scientific Conference
S. 28
Publisher:
SPU
Issue number:
1. vyd.
Place of issue:
Nitra
Country of issue:
Slovakia
ISBN:
80-8069-593-8
Research area:
neuvedená
Language:
english