[1]
Mesárošová, A., Bobko, M., Jurčaga, L., Bobková, A., Poláková, K., Demianová, A., Kročko, M., Tóth, T. and Lidiková, J. 2024. EFFECT OF TOMATO POMACE ON SENSORY AND TEXTURAL PROPERTIES OF RAW-COOKED MEAT PRODUCT. Journal of microbiology, biotechnology and food sciences. (Jul. 2024), e11016. DOI:https://doi.org/10.55251/jmbfs.11016.