TBU Publications
Repository of TBU Publications

Influence of heat treatment on the chemical, physical, microbiological and sensorial properties of pork liver pâté as affected by fat content

DSpace Repository


Find Full text Export to RefWorks
   

 

Files in this item

ČSN ISO 690:2011 citation

Citace článku v časopise:
LAZÁRKOVÁ, Zuzana, Alena KRATOCHVÍLOVÁ, Richardos-Nicolaos SALEK, Zdeněk POLÁŠEK, Ladislav ŠIŠKA, Markéta PĚTOVÁ a František BUŇKA. Influence of heat treatment on the chemical, physical, microbiological and sensorial properties of pork liver pâté as affected by fat content. Foods [online]. 2023, vol. 12, iss. 12 [cit. 2024-05-26]. ISSN 2304-8158. Dostupné z: https://www.mdpi.com/2304-8158/12/12/2423.

These citations are software generated and may contain errors. To verify accuracy, check the appropriate style guide.

Related articles

Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International