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Publications by J. Pánek
The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages
Czech Journal of Food Sciences
Food Science
Related publications
Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages
Journal of Food Protection
Microbiology
Food Science
The Effect of Synthetic and Natural Antioxidants on the Emergence and Development of Malignant Tumors
Vestnik Volgogradskogo gosudarstvennogo universiteta. Serija 10. Innovatcionnaia deiatel’nost’
Enhancement of the Nutritional Status and Quality of Fresh Pork Sausages Following the Addition of Linseed Oil, Fish Oil and Natural Antioxidants
Meat Science
Food Science
Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
The Effect of Drying Methods on the Energy Consumption, Bioactive Potential and Colour of Dried Leaves of Pink Rock Rose (Cistus Creticus)
Journal of Food Science and Technology
Food Science
Natural Selection on the Colour Polymorphisms of Trichia Hispida (L.)
Heredity
Genetics
The Role of Natural Antioxidants in Cancer Disease
Effect of Flammulina Velutipes on the Physicochemical and Sensory Characteristics of Cantonese Sausages
Meat Science
Food Science
Effect of the Addition of Pullulan on the Quality of Low-Fat Homogenized Scalded Sausages
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
