Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian mountains.
Informácie o publikácii
Zápis:
MIGDAŁ, Władysław - MARCINČÁK, Slavomír - WALCZYCKA, Maria - DOMAGAŁA, Jacek - PLUTA-KUBICA, Agnieszka - FILIPCZAK-FIUTAK, Magda - MIGDAŁ, Anna - MIGDAŁ, Łukasz. Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian mountains. In: Journal of ethnic foods. 2024. ISSN 2352-6181, Vol. 11, no. 1 (2024), art. no. 1, p. [1-12]
Rok vydania:
2024
Kategória:
V3 - Vedecký výstup publikačnej činnosti z časopisu
Typ výstupu:
CLA - článok
Autori:
MIGDAŁ Władysław
20 %
20 %
WALCZYCKA Maria
15 %
DOMAGAŁA Jacek
10 %
PLUTA-KUBICA Agnieszka
15 %
FILIPCZAK-FIUTAK Magda
10 %
MIGDAŁ Anna
5 %
MIGDAŁ Łukasz
5 %
Podiel UVLF:
20 %
Vydanie:
Journal of ethnic foods
Vol. 11, no. 1 (2024), art. no. 1, p. [1-12]
Krajina vydania:
Severná Kórea
ISSN:
2352-6181
Oblasť výskumu:
200 - Veterinárske vedy
Odbor:
Skupina študijných odborov: Poľnohospodárske a veterinárske vedy
Názov študijného odoboru: veterinárske lekárstvo
Jazyk:
anglický
Ohlasy:
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4. 2024: [1] FUERTES-MARTÍNEZ, Jaime R. - GUERRA, Marcos - RODRÍGUEZ-GONZÁLEZ, Álvaro - DEL VALLE-HERRERO, Héctor - VALENCIANO, José B. - MARCELO, Víctor. Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’. In Foods, 2024-12-01, 13, 24, pp. Dostupné na: https://doi.org/10.3390/foods13244089.