Microbiological status and oxidation properties of minced chicken breast meat treated with different concentration of Allyl-isothiocyanate

Khabat Noori and Friedrich László and Kiskó Gabriella and Németh Csaba and Dalmadi István: Microbiological status and oxidation properties of minced chicken breast meat treated with different concentration of Allyl-isothiocyanate. In: Wellmann International Scientific Conference. p. 72. (2018)

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Item Type: Article
Heading title: Thematic session
Journal or Publication Title: Wellmann International Scientific Conference
Date: 2018
ISBN: 978-963-306-589-1
Page Range: p. 72
Language: English
Event Title: Wellmann International Scientific Conference (16.) (2018) (Hódmezővásárhely)
Related URLs: http://acta.bibl.u-szeged.hu/72954/
Uncontrolled Keywords: Mikrobiológia - előadáskivonat, Élelmiszeripari technológia - előadáskivonat
Subjects: 04. Agricultural sciences
04. Agricultural sciences > 04.04. Agricultural biotechnology
04. Agricultural sciences > 04.04. Agricultural biotechnology > 04.04.01. Agricultural biotechnology and food biotechnology
Date Deposited: 2021. Jul. 14. 13:56
Last Modified: 2022. Apr. 25. 11:15
URI: http://acta.bibl.u-szeged.hu/id/eprint/73017

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