Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique
| Autor: | Gál, Robert *, Kameník, Josef, Salek, Richardos Nikolaos *, Polášek, Zdeněk *, Macharáčková, Blanka, Valenta, Tomáš *, Haruštiaková, Danka, Vinter, Štěpán |
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| Zdroj: | In Poultry Science July 2022 101(7) |
| Databáze: | ScienceDirect |
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