Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences

por Dordevic, Dani, Buchtova, Hana, Jancikova, Simona, Macharackova, Blanka, Jarosova, Monika, Vitez, Tomas, Kushkevych, Ivan
Publicado 2019

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

por Gál, Robert, Kameník, Josef, Salek, Richardos Nikolaos, Polášek, Zdeněk, Macharáčková, Blanka, Valenta, Tomáš, Haruštiaková, Danka, Vinter, Štěpán
Publicado 2022