The effects of thermal processing of beef for institutional food service purposes

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Title statement	The effects of thermal processing of beef for institutional food service purposes
Main entry-name	Staruch, Ladislav, 1962- (Author) - FCHPT Oddelenie potravinárskej technológie
Another responsib.	Mati, Marcel, 1987- (Author) - FCHPT Oddelenie potravinárskej technológie
Translated title	Vplyv tepelného opracovania hovädzieho mäsa z hľadiska využitia pre potreby spoločného stravovania
In	Maso International. -- Vol. 3, Iss. 1 (2013), s.79-87
Subj. Headings	beef
	cooking
	stewing
	roasting and frying
	chemical composition
	obesity
Language	English
Document kind	RBX - článok z periodika
Category	ADE - Scientific titles in foreign not carented magazines and other year-books
Category (from 2022)	V3 - Vedecký výstup publikačnej činnosti z časopisu
Year	2013

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