Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ladislav, Steinhauser"'
Autor:
Josef KAMENÍK, Pavla STEINHAUSEROVÁ, Alena SALÁKOVÁ, Zdeněk PAVLÍK, Gabriela BOŘILOVÁ, Ladislav STEINHAUSER, Jiří RUPRICH
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 5, Pp 419-431 (2013)
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such
Externí odkaz:
https://doaj.org/article/fd697d5f0b7f408c87b423c3bd499b1b
Autor:
Josef Kameník, Alena Saláková, Gabriela Bořilová, Zdeněk Pavlík, Eva Standarová, Ladislav Steinhauser
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 4, Pp 293-301 (2012)
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90,
Externí odkaz:
https://doaj.org/article/8d994bd867d64ccc825b197a8a4a624d
Publikováno v:
Neuro endocrinology letters. 30
The aim of this paper is to review current knowledge of the significance of pork as a source of Se for human consumption, and to evaluate the selenium content in pork produced in the Czech Republic. Selenium has an important role in human health. Por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::af6bf15b2da10bf691f17ff2b5f3bdd0
https://pubmed.ncbi.nlm.nih.gov/20027137
https://pubmed.ncbi.nlm.nih.gov/20027137