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The effect of addition of ground goji berry fruits (GGBF) in different concentrations on the heat treatment weight loss, proximate composition, fatty acid profile and sensory characteristics of semi-durable bacon-folk sausage was determined. Four sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ee78c98d52644f528316b2e99746c3b
https://doi.org/10.7546/crabs.2019.02.18
https://doi.org/10.7546/crabs.2019.02.18
