Quality Parameteres of Cooked Meat Products from Czech Market

in 63rd International Congress of Meat Science and Technology
Autor:innen:
A. Saláková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Food Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; salakovaa@vfu.cz

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J. Kameník University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Food Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; salakovaa@vfu.cz

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Art:
Kapitel
Seiten:
230–231
DOI:
https://doi.org/10.3920/9789086868605_095

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