publication . Article . 2013

Comparison of textural atributes of selected meat sausages using instrumental analysis

Jozef Čurlej; Peter Zajác; Jozef Čapla; Vladimír Vietoris; Ľubomír Lopašovský;
Open Access English
  • Published: 01 Mar 2013 Journal: Potravinarstvo, volume 7, issue 1, pages 67-70 (issn: 1338-0230, eissn: 1337-0960, Copyright policy)
  • Publisher: HACCP Consulting
Abstract
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Persistent Identifiers
Subjects
free text keywords: Sausage, Texture, HDP/WBV set, Food Science, lcsh:Nutrition. Foods and food supply, lcsh:TX341-641, Student's t-test, Chemistry
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