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Application of a vibration damping technique in characterizing mechanical properties of chicken meat batters modified with amaranth

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Citace článku v časopise:
LAPČÍK, Lubomír, Martin VAŠINA, Barbora LAPČÍKOVÁ, Mária PLŠKOVÁ, Robert GÁL a Michaela BRYCHTOVÁ. Application of a vibration damping technique in characterizing mechanical properties of chicken meat batters modified with amaranth. Journal of Food Measurement and Characterization [online]. 2017, vol. 11, iss. 4, s. 1987-1994. [cit. 2019-03-19]. ISSN 2193-4126. Dostupné z: https://link.springer.com/article/10.1007/s11694-017-9581-7.

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