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INFLUENCE OF DIFFERENT CURING METHODS ON THE FATTY ACID COMPOSITION IN SAUSAGES PREPARED FROM RED DEER MEAT.
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- المؤلفون: Šnirc, Marek1 (AUTHOR) ; Belej, Ľubomír2 (AUTHOR) ; Židek, Radoslav2 (AUTHOR) ; Bobko, Marek1 (AUTHOR) ; Kročko, Miroslav1 (AUTHOR) ; Haščík, Peter1 (AUTHOR) ; Golian, Jozef2 (AUTHOR) ; Král, Martin3 (AUTHOR)
- المصدر:
Slovak Journal of Food Sciences / Potravinarstvo. 2016, Vol. 10 Issue 1, p585-590. 6p. 2 Charts, 1 Graph.
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