EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT
Rokaityte, A, Zaborskiene, G, Baliukoniene, V, Macioniene, I, Stimbirys, A
Published in Italian journal of food science (01.01.2017)
Published in Italian journal of food science (01.01.2017)
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Journal Article
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
Rokaityte, Anita, Zaborskiene, Gintare, Macioniene, Irena, Rokaitis, Irmantas, Sekmokiene, Dalia
Published in Czech Journal of Food Sciences (01.01.2016)
Published in Czech Journal of Food Sciences (01.01.2016)
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Journal Article
The quick freezing and vacuum thawing effect in advance of transitory rigidity of muscles on the technological quality of rainbow trout (Oncorhynchus mykiss)
Zaborskiene, G, Turek, P, Nagy, J, Giretova, M. (University of Veterinary Medicine, Kosice (Slovak Republic))
Published in Folia veterinaria (2001)
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Published in Folia veterinaria (2001)
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