The effects of thermal processing of beef for institutional food service purposes
Staruch Ladislav ; C4250  Mati Marcel ; C4250
Maso International . Vol. 3, Iss. 1 (2013), s.79-87
beef cooking stewing roasting and frying chemical composition obesity
článok z periodika
ADE - Scientific titles in foreign not carented magazines and other year-books
V3 - Vedecký výstup publikačnej činnosti z časopisu