Effect of rosemary and temperature of storage on oxidative changes in non thermal treated meat products

Back

Bibliographic information

Publication year

2005

Category

AFH — Abstracts of papers from domestic scientific conferences

CREPČ / EPCA ID

e005830

Document type

Article in proceedings

Source

Risk Factor of Food Chain, Nitra, October 6-th, 2005

ISBN (Source)

80-8069-593-8

Volume

S. 28

Issue

1. vyd.

Source publication year

2005

Language

English

Bibliographic record

MARCINČÁK, Slavomír - DIČÁKOVÁ, Zuzana - POPELKA, Peter. Effect of rosemary and temperature of storage on oxidative changes in non thermal treated meat products. In: Risk Factor of Food Chain, Nitra, October 6-th, 2005 : Proceeding Book (Abstracts) of 5-th International Scientific Conference. 1. vyd. Nitra : SPU, 2005. ISBN 80-8069-593-8, s. 28.

Publication authors