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Items where Author is "Szerdahelyi, E."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleTakács, K. and Szerdahelyi, E. and Nagy, A. and Gelencsér, É. (2021) Mechanically Deboned Turkey Meat with Improved Digestibility and Biological Value. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 322-332. ISSN 0139-3006 (print); 1588-2535 (online) Csehi, B. and Salamon, B. and Csurka, T. and Szerdahelyi, E. and Friedrich, L. and Pásztor-Huszár, K. (2021) Physicochemical and Microbiological Changes of Bovine Blood Due to High Hydrostatic Pressure Treatment. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 333-340. ISSN 0139-3006 (print); 1588-2535 (online) Csehi, B. and Szerdahelyi, E. and Pásztor-Huszár, K. and Salamon, B. and Tóth, A. and Zeke, I. and Jónás, G. and Friedrich, L. (2016) Changes of protein profiles in pork and beef meat caused by high hydrostatic pressure treatment. Acta Alimentaria, 45 (4). pp. 565-571. ISSN 0139-3006 |
