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The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food"

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Citace článku v časopise:
BROŽKOVÁ, Iveta, Libor ČERVENKA, Veronika DVOŘÁKOVÁ, Kateřina MICHÁLKOVÁ a Helena VELICHOVÁ. The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food". Journal of Food and Nutrition Research [online]. 2016, vol. 55, iss. 4, s. 352-360. [cit. 2019-11-17]. ISSN 1336-8672. Dostupné z: http://www.vup.sk/index.php?start&mainID=2&navID=36&version=2&volume=55&article=2037.

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