Prohlížení dle předmětu "Pork"

Zobrazují se záznamy 1-2 z 2

    • Evaluation of selected quality parameters of reduced Salt Frankfurters 

      Jůzl, Miroslav; Saláková, Alena; Müllerová, Martina; Kozohorská, Klára (Zdruzenie HACCP Consulting, 2018)
      Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat ...

    • Traits of carcass value in duroc pig breed depending on sex 

      Mikule, Vladimír (Mendelova univerzita v Brně, 2020)
      In pure pig breeds used for creation of final carcass hybrids in the Czech Republic a content of intramuscular fat (responsible for marbling) decreased during the process of selection on high meatiness. Duroc breed is ...