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Aneta Lyčková
Aneta Lyčková
Tomas Bata University in Zlín
Rheology
Materials science
κ carrageenan
Composite material
chicken breast
2
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The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham
2021
Lwt - Food Science and Technology
Zdeněk Polášek
Richardos Nikolaos Salek
Martin Vašina
Aneta Lyčková
Robert Gál
Vendula Pachlová
František Buňka
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Vliv furcellaranu na vybrané vlastnosti kuřecí šunky
2020
Aneta Lyčková
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