Zobrazeno 1 - 1
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pro vyhledávání: '"Gulnar Zhumanova"'
Publikováno v:
Scopus-Elsevier
In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d429337200baae9c04da82f954ee38
http://www.scopus.com/inward/record.url?eid=2-s2.0-85073414563&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85073414563&partnerID=MN8TOARS
