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Publikováno v:
InterConf. :560-566
This paper is dedicated to the study of the quality and safety of cooked smoked quail meat, a local product, which is made for public consumption. In order to assess the quality and safety of the researched product, the sensory, physicochemical and m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59a94b43385f0734733e6cf934a01e53
https://doi.org/10.51582/interconf.19-20.02.2022.061
https://doi.org/10.51582/interconf.19-20.02.2022.061
