Authentication and preference mapping of ham
BackBibliographic information
- Publication year
- 2019
- Category
- ADN — Scientific papers in domestic journals registered in the Web of Science or SCOPUS databases
- CREPČ / EPCA ID
- 0033867
- Document type
- Journal article
- Source
- Potravinarstvo Slovak Journal of Food Sciences
- ISSN (Source)
- 1338-0230
- Volume
- Roč. 13, č. 1 (2019), s. 1051-1056
- Language
- English
- Research areas
- 190 — Agricultural and forestry sciences
Bibliographic record
BENEŠOVÁ, Lucia - GOLIAN, Jozef - MARTIŠOVÁ, Patrícia - SEMJON, Boris - ZAJÁC, Peter - ČAPLA, Jozef - VLČKO, Tomáš. Authentication and preference mapping of ham. In: Potravinarstvo Slovak Journal of Food Sciences. 2019. ISSN 1338-0230, Roč. 13, č. 1 (2019), s. 1051-1056. (10 - H-index, 0.27 - SJR, Q3 - SJR Best Q).
Publication authors
| Author | Role | Share |
|---|---|---|
| Lucia Benešová | Author | 16.000 % |
| Jozef Golian | Author | 14.000 % |
| Patrícia Martišová | Author | 14.000 % |
| Boris Semjon | Author | 14.000 % |
| Peter Zajác | Author | 14.000 % |
| Jozef Čapla | Author | 14.000 % |
| Tomáš Vlčko | Author | 14.000 % |
Metrics
Citations (3)
| Citation year / Category | Citations | Source |
|---|---|---|
| 2025 1 |
TEYMOURI, Zahra - KARIMLAR, Saedeh. Revolutionizing Meat Quality: Cutting-Edge Biosensing Technologies and Omics Approaches for Next-Generation Innovations. In Innovative Technologies for Meat Processing, 2025-01-01, pp. 1-35. ISBN [9781032869261, 9781040381885]. Dostupné na: https://doi.org/10.1201/9781003531791-1. |
SCOPUS |
| 2023 1 |
CARDONA, María - IZQUIERDO, Diana - BARAT, Jose M. - FERNÁNDEZ-SEGOVIA, Isabel. Intrinsic and extrinsic attributes that influence choice of meat and meat products: techniques used in their identification. In European Food Research and Technology, 2023-10-01, 249, 10, pp. 2485-2514. ISSN 14382377. Dostupné na: https://doi.org/10.1007/s00217-023-04301-1. |
SCOPUS |
| 2021 1 |
AKHREMKO, Anastasiya - FEDULOVA, Liliya. COMPARATIVE STUDY OF WEANING PIGS’ MUSCLE PROTEINS USING TWO-DIMENSIONAL ELECTROPHORESIS. In Potravinarstvo Slovak Journal of Food Sciences, 2021-01-01, 15, pp. 52-57. ISSN 13380230. Dostupné na: https://doi.org/10.5219/1449. |
SCOPUS |