Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat.
Informácie o publikácii
Zápis:
REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - ŠULEKOVÁ, Monika - NAGY, Jozef - KLEMPOVÁ, Tatiana - MARCINČÁK, Slavomír. Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat. In: Applied Sciences. 2023. ISSN 2076-3417, Vol. 13, no. 6 (2023), art. no. 4059, p. [1-16]
(2023: 2.500 - IF, 2.700 - IF 5y, 0.508 - SJR, Q2 - SJR Best Q, Q1 - JCR Best Q)
(2023: 2.500 - IF, 2.700 - IF 5y, 0.508 - SJR, Q2 - SJR Best Q, Q1 - JCR Best Q)
Rok vydania:
2023
Kategória:
V3 - Vedecký výstup publikačnej činnosti z časopisu
Typ výstupu:
CLA - článok
Autori:
45 %
20 %
5 %
5 %
KLEMPOVÁ Tatiana
5 %
15 %
Podiel UVLF:
95 %
Vydanie:
Applied Sciences
Vol. 13, no. 6 (2023), art. no. 4059, p. [1-16]
Krajina vydania:
Švajčiarsko
ISSN:
2076-3417
Oblasť výskumu:
200 - Veterinárske vedy
Odbor:
Skupina študijných odborov: Poľnohospodárske a veterinárske vedy
Názov študijného odoboru: veterinárske lekárstvo
Scientometria:
2023: 2.500 - IF, 2.700 - IF 5y, 0.508 - SJR, Q2 - SJR Best Q, Q1 - JCR Best Q
Jazyk:
anglický
Ohlasy:
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3. 2026: [1] PAVELKOVÁ, Adriana - RAJSKÝ, Matúš - BUČKO, Ondřej - HAŠČÍK, Peter. Lipid quality, oxidative stability and elemental composition of musculus biceps femoris of red deer (Cervus elaphus): effects of wild and farmed production systems. In Scifood, 2026-01-01, 20, pp. 486-501. Dostupné na: https://doi.org/10.5219/scifood.124.
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