Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ewa Burczyk"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 2, Pp 109-119 (2023)
The aim of this study was to compare the quality of selected meat products, i.e. frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each exam
Externí odkaz:
https://doaj.org/article/c00cfc29295f464ead84df66431da355
Publikováno v:
Animals, Vol 11, Iss 11, p 3126 (2021)
The aim of this study was to compare the fatty acid (FA) profile of meat from New Zealand White rabbits raised from 30 to 90 days of age under intensive (IPS) and extensive (EPS) production systems. In group IPS, the rabbits were housed in wire mesh
Externí odkaz:
https://doaj.org/article/5aca4e91892b42d1add0dc2f653dd0ff
Publikováno v:
CHŁODNICTWO. 1:23-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06fba28ecc72b886338c6a3fa4fce886
https://doi.org/10.15199/8.2018.5.4
https://doi.org/10.15199/8.2018.5.4
Publikováno v:
CHŁODNICTWO. 1:24-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75b1de39ea5b2e97569a9c9382ac6178
https://doi.org/10.15199/8.2018.1.1
https://doi.org/10.15199/8.2018.1.1
Publikováno v:
CHŁODNICTWO. 1:32-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::542b757639f71d89ca659a8f5f88ca1f
https://doi.org/10.15199/8.2018.1.3
https://doi.org/10.15199/8.2018.1.3
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9636da7f75da812228c2687cc6811018
https://doi.org/10.15193/zntj/2014/95/136-147
https://doi.org/10.15193/zntj/2014/95/136-147
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::142e59b95d98366214e7acfa08681adb
https://doi.org/10.15193/zntj/2011/77/094-102
https://doi.org/10.15193/zntj/2011/77/094-102
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec55937a4ed10c06fd35ee5358ff8828
https://doi.org/10.15193/zntj/2011/76/143-152
https://doi.org/10.15193/zntj/2011/76/143-152
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1e40229a5a756f64d54f8e774119c675
http://www.scopus.com/inward/record.url?eid=2-s2.0-84891306867&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-84891306867&partnerID=MN8TOARS
