Biosensors in Evaluation of Quality of Meat and Meat Products – A Review
, e
07 nov 2020
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 07 nov 2020
Pagine: 1151 - 1168
Ricevuto: 29 ott 2019
Accettato: 18 mag 2020
DOI: https://doi.org/10.2478/aoas-2020-0057
Parole chiave
© 2020 Barbara Sionek et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Sionek, Barbara
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesWarsaw, Poland
Przybylski, Wiesław
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesWarsaw, Poland
Tambor, Krzysztof
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life SciencesWarsaw, Poland