Effect of microwave heating on lipid oxidation of poultry meat
BackBibliographic information
- Publication year
- 2003
- Category
- AFD — Published papers at domestic scientific conferences
- CREPČ / EPCA ID
- e006982
- Document type
- Article in proceedings
- Source
- Hygiena alimentorum XXIV - poultry, eggs, fish and game-sources of safe foods
- ISBN (Source)
- 80-88985-93-5
- Volume
- s. 71-74
- Issue
- 1. vyd.
- Source publication year
- 2003
- Language
- English
Bibliographic record
MARCINČÁK, Slavomír - SOKOL, Jozef - TUREK, Peter. Effect of microwave heating on lipid oxidation of poultry meat. In: Hygiena alimentorum XXIV - poultry, eggs, fish and game-sources of safe foods. 1. vyd. Košice : Univerzita veterinárskeho lekárstva, 2003. ISBN 80-88985-93-5, s. 71-74.
Publication authors
| Author | Role | Share |
|---|---|---|
| Slavomír Marcinčák | Author | 0.000 % |
| Jozef Sokol | Author | 0.000 % |
| Peter Turek | Author | 0.000 % |