Effect of microwave heating on lipid oxidation of poultry meat.
About the publication
Record:
MARCINČÁK, Slavomír - SOKOL, Jozef - TUREK, Peter. Effect of microwave heating on lipid oxidation of poultry meat. In: Hygiena alimentorum XXIV - poultry, eggs, fish and game-sources of safe foods. 1. vyd. Košice : Univerzita veterinárskeho lekárstva, 2003. ISBN 80-88985-93-5, s. 71-74.
Year:
2003
Category:
AFD - Published papers at domestic scientific conferences
Authors:
UVMP share:
0 %
Edition:
Hygiena alimentorum XXIV - poultry, eggs, fish and game-sources of safe foods
Proceedigns of lectures and posters, June 4-6, 2003, Štrbské Pleso - Vysoké Tatry, Slovakia
s. 71-74
Publisher:
Univerzita veterinárskeho lekárstva
Issue number:
1. vyd.
Place of issue:
Košice
Country of issue:
Slovakia
ISBN:
80-88985-93-5
Research area:
neuvedená
Language:
english