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