Zobrazeno 1 - 1
of 1
pro vyhledávání: '"M. B. Pesic"'
Publikováno v:
Теория и практика переработки мяса, Vol 6, Iss 2, Pp 135-140 (2021)
The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-function
Externí odkaz:
https://doaj.org/article/2acb4c4c290d4da28768273602d26558