Zobrazeno 1 - 2
of 2
pro vyhledávání: '"A. U. Shkabrou"'
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 2, Pp 152-161 (2023)
The colorimetric and spectral characteristics of meat and their changes during the period of storage were researched. It was shown that spectral methods of analysis can potentially be used to assess the properties of meat during its storage in order
Externí odkaz:
https://doaj.org/article/753497da888b41dda6fd4d7560230b21
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 1, Pp 97-104 (2021)
This article researches the basic principles of mechanism for finding the concentrations of essential oils (EO) which are efficient for antimicrobial action, when used as a natural alternative to synthetic analogues. The effect of EO of rosemary, sag
Externí odkaz:
https://doaj.org/article/8ecb54e49c774379adcabeb20a95c391