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Chemické složení, mikrobiologické a senzorické vlastnosti reformulovaných měkkých salámů.
- Source :
- Maso; 2022, Issue 7, p33-39, 6p
- Publication Year :
- 2022
-
Abstract
- <i>Copyright of Maso is the property of University of Veterinary & Pharmaceutical Sciences, Brno and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- LACTIC acid bacteria
MEAT
DETECTION limit
FAT
SENSORY evaluation
Subjects
Details
- Language :
- Czech
- ISSN :
- 12104086
- Issue :
- 7
- Database :
- Complementary Index
- Journal :
- Maso
- Publication Type :
- Periodical
- Accession number :
- 160572234