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Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method.
Meat Sci. 2021 Jan;171:108270. doi: 10.1016/j.meatsci.2020.108270. Epub 2020 Aug 11.
Meat Sci. 2021.
PMID: 32853886
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.
Gál R, Kameník J, Salek RN, Polášek Z, Macharáčková B, Valenta T, Haruštiaková D, Vinter Š.
Gál R, et al. Among authors: macharackova b.
Poult Sci. 2022 Jul;101(7):101923. doi: 10.1016/j.psj.2022.101923. Epub 2022 Apr 22.
Poult Sci. 2022.
PMID: 35679669
Free PMC article.
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Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi.
Đorđević Đ, Buchtová H, Macharáčková B.
Đorđević Đ, et al. Among authors: macharackova b.
Food Sci Technol Int. 2018 Jan;24(1):3-14. doi: 10.1177/1082013217718965. Epub 2017 Jul 4.
Food Sci Technol Int. 2018.
PMID: 28675105
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Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences.
Dordevic D, Buchtova H, Jancikova S, Macharackova B, Jarosova M, Vitez T, Kushkevych I.
Dordevic D, et al. Among authors: macharackova b.
Food Sci Nutr. 2019 Sep 9;7(10):3349-3360. doi: 10.1002/fsn3.1204. eCollection 2019 Oct.
Food Sci Nutr. 2019.
PMID: 31660148
Free PMC article.
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