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pro vyhledávání: '"František Štefunko"'
Autor:
Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, Richardos Nikolaos Salek
Publikováno v:
Animals, Vol 14, Iss 18, p 2715 (2024)
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the additio
Externí odkaz:
https://doaj.org/article/14a47a3c434948f4a491eebd1605e337
