Effect of grape seed extract on quality of raw-cooked meat products

Effect of grape seed extract on quality of raw-cooked meat products

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Bibliographic Details
Main Authors: Marek Bobko, Peter Haščík, Miroslav Kročko, Lenka Trembecká, Andrea Mendelova, Jana Tkáčová, Peter Czako, Tomáš Tóth
Format: Article
Language:English
Published: HACCP Consulting 2017-01-01
Series:Potravinarstvo
Subjects:
grape seed
extract
Spiš franfurter
oxidative stability
sensory quality
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/797

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/797

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