  |
Items where Author is "Varga-Visi, É."
Group by: Item Type | No Grouping Jump to: Article Number of items: 5. ArticleVarga-Visi, É. and Kozma, V. and Szabó, A. (2021) Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions. Acta Alimentaria, 50 (4). pp. 557-564. ISSN 0139-3006 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 Csapó, J. and Schmidt, J. and Csapó-Kiss, Zs. and Holló, G. and Holló, I. and Wágner, L. and Cenkvári, É. and Varga-Visi, É. and Pohn, G. and Andrássy-Baka, G. (2001) A new method for the quantitative determination of protein of bacterial origin on the basis of D-aspartic acid and D-glutamic acid content. Acta Alimentaria, 30 (1). pp. 37-52. ISSN 0139-3006 |
