Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
Authors:
- Blanka MacharáčkováBMBlanka Macharáčková
- Alena SalákováASAlena Saláková
- Kateřina BogdanovičováKBKateřina Bogdanovičová
- Danka HaruštiakováDHDanka Haruštiaková
- Josef KameníkJKJosef Kameník
- 1 March 2021
- journal article
- research article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 96
Abstract
No abstract availableKeywords
Funding Information
- Veterinární a Farmaceutická Univerzita Brno
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