  |
Items where Author is "Zukál, E."
Group by: Item Type | No Grouping Number of items: 3. Körmendy, L. and Zukál, E. and Csapó, I. and Török, N. (2007) Problems relating to the calculation of meat equivalent and ‘meat content’ with particular reference to the QUID (Quantitative Ingredient Declaration) regulation. Acta Alimentaria, 36 (4). pp. 439-453. ISSN 0139-3006 Szalai, M. and Szigeti, J. and Farkas, L. and Varga, L. and Réti, A. and Zukál, E. (2004) Effect of headspace CO2 concentration on shelf-life of cooked meat products. Acta Alimentaria, 33 (2). pp. 144-155. ISSN 0139-3006 Körmendy, L. and Zukál, E. (2002) On evaluation and comparison of measurement methods with special reference to the meat and meat products. A review. Acta Alimentaria, 31 (2). pp. 99-123. ISSN 0139-3006 |
