Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)
Lukáš Jurčaga(Slovak University of Agriculture in Nitra), Matej Čech(Slovak University of Agriculture in Nitra), Ľubomír Belej(Slovak University of Agriculture in Nitra), Alžbeta Demianová(Slovak University of Agriculture in Nitra), Miroslav Kročko(Slovak University of Agriculture in Nitra), Adriana Kolesárová(Slovak University of Agriculture in Nitra), Marek Bobko(Slovak University of Agriculture in Nitra), Ondřej Bučko(Slovak University of Agriculture in Nitra), Alica Bobková(Slovak University of Agriculture in Nitra), Andrea Mendelová(Slovak University of Agriculture in Nitra), Peter Haščík(Slovak University of Agriculture in Nitra)
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