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Results: 3

Authors: Nagy, E Czegledi-Janko, J Elias, I Kormendy, L
Citation: E. Nagy et al., Rapid method for determining fat content in meat by using continuous wave nuclear magnetic resonance (CW-NMR) technique, ACT ALIMENT, 29(4), 2000, pp. 353-357

Authors: Incze, K Kormendy, L Kormendy, I Zsarnoczay, G
Citation: K. Incze et al., Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat products, MEAT SCI, 51(2), 1999, pp. 115-121

Authors: Kormendy, I Kormendy, L Ferenczy, A
Citation: I. Kormendy et al., Thermal inactivation kinetics of mixed microbial populations. A hypothesispaper, J FOOD ENG, 38(4), 1998, pp. 439-453
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