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The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham

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ČSN ISO 690:2011 citation

Citace článku v časopise:
POLÁŠEK, Zdeněk, Richardos-Nicolaos SALEK, Martin VAŠINA, Aneta LYČKOVÁ, Robert GÁL, Vendula PACHLOVÁ a František BUŇKA. The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham. LWT [online]. 2021, vol. 138 [cit. 2021-01-20]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S002364382031611X.

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