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Vol 3, No 4 (2018) THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT Abstract  PDF (Eng)  similar documents
Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova
"... in beef under various heat treatment conditions. More than 120 volatile substances are identified ..."
 
Vol 1, No 1 (2016) LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING Abstract  PDF (Eng)  similar documents
Josef Kameník, Marta Dušková
 
Vol 3, No 3 (2018) PERSPECTIVE WAYS THE USE OF BY-PRODUCTS Abstract  PDF (Eng)  similar documents
Viktoriya V. Nasonova
 
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