Found: 5
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The shelf life of cooked sausages with reduced salt content.
- Published in:
- Acta Veterinaria Brno, 2024, v. 93, n. 1, p. 115, doi. 10.2754/avb202493010115
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- Publication type:
- Article
Cooking of meat: effect on texture, cooking loss and microbiological quality - a review.
- Published in:
- Acta Veterinaria Brno, 2019, v. 88, n. 4, p. 487, doi. 10.2754/avb201988040487
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- Publication type:
- Article
Accumulation of arsenic during the growing period of rainbow trout (Oncorhynchus mykiss).
- Published in:
- Acta Veterinaria Brno, 2011, v. 80, n. 2, p. 219, doi. 10.2754/avb201180020219
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- Article
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3349, doi. 10.1002/fsn3.1204
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- Publication type:
- Article
Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 1, p. 3, doi. 10.1177/1082013217718965
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- Article