Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages

Jan Slováček, Šárka Nedomová, Markéta Janík Piechowiczová, Ondřej Mikulka, Miroslav Jůzl

Open source

DOI: 10.17221/112/2024-cjfs
Published: 10
Container: Czech Journal of Food Sciences
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.17221/112/2024-cjfs,
  title = {Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages},
  author = {Jan Slováček and Šárka Nedomová and Markéta Janík Piechowiczová and Ondřej Mikulka and Miroslav Jůzl},
  year = {2024},
  journal = {Czech Journal of Food Sciences},
  doi = {10.17221/112/2024-cjfs},
  url = {https://doi.org/10.17221/112/2024-cjfs}
}

RIS

TY  - JOUR
TI  - Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages
AU  - Jan Slováček
AU  - Šárka Nedomová
AU  - Markéta Janík Piechowiczová
AU  - Ondřej Mikulka
AU  - Miroslav Jůzl
PY  - 2024
JO  - Czech Journal of Food Sciences
DO  - 10.17221/112/2024-cjfs
UR  - https://doi.org/10.17221/112/2024-cjfs
ER  -

APA

Slováček, J., Nedomová, Š., Piechowiczová, M. J., Mikulka, O., & Jůzl, M. (2024). Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages. Czech Journal of Food Sciences. https://doi.org/10.17221/112/2024-cjfs

Source records

doaj · retrieved 2026-09-25T06:43:24.740Z