| Title: | Lipid Oxidation of Fermented Meat Products : [Oxidácia tukov fermentovaných mäsových výrobkov] | |
| Record: | MARCINČÁK, Slavomír. Lipid Oxidation of Fermented Meat Products : [Oxidácia tukov fermentovaných mäsových výrobkov] In: ZDOLEC, Nevijo et al. Fermented Meat Products : Health Aspects. 1. vyd. Boca Raton : CRC PRESS, 2017. ISBN 978-1-4987-3304-5, s. 488-511 [1,87AH] | |
| Year: | 2017 | |
| Category: | ABC - Chapters in scientific monographs published by foreign publishers | |
| Authors: | MARCINČÁK Slavomír | 100 % |
| Autori vydania: | ZDOLEC Nevijo | |
| Edition: | Fermented Meat Products Health Aspects S. 488-511 [1,87AH] |
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| Publisher: | CRC PRESS | |
| Issue number: | 1. vyd. | |
| Place of issue: | Boca Raton | |
| Country of issue: | United States | |
| ISBN: | 978-1-4987-3304-5 | |
| Research area: | 190 - Agricultural and forestry sciences | |
| Language: | english | |
| ARL URL: | https://arl4.library.sk/arl-uvlk/sk/detail-uvlk_un_cat-0026016-Lipid-Oxidation-of-Fermented-Meat-Products/ | |
| Note: | v CREPČ AEC | |
| Citations: | |
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| 2019: [1] KITPOT, Thanapon - SRIWATTANA, Sujinda - ANGELI, Sergio - THAKEOW, Prodpran. Evaluation of quality parameters and shelf life of Thai pork scratching “Kaeb Moo”. In Journal of Food Quality. ISSN 01469428, 2019-01-01, 2019, pp. [Scopus] | |