  |
Items where Author is "Toxanbayeva, B."
Group by: Item Type | No Grouping Number of items: 3. Varga-Visi, É. and Toxanbayeva, B. and Baka, G. and Romvári, R. (2020) Shelf Life and Quality of Bologna-Type Fat Reduced Turkey Sausage. Acta Alimentaria, 49 (1). pp. 60-68. ISSN 0139-3006 (print); 1588-2535 (online) Varga-Visi, É. and Toxanbayeva, B. and Andrássyné Baka, G. and Romvári, R. (2018) Textural properties of turkey sausage using pea fiber or potato starch as fat replacers. Acta Alimentaria, 47 (1). pp. 36-43. ISSN 0139-3006 Varga-Visi, É. and Toxanbayeva, B. (2017) Application of fat replacers and their effect on quality of comminuted meat products with low lipid content: A review. Acta Alimentaria, 46 (2). pp. 181-186. ISSN 0139-3006 |
