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| Personal data sheet |
 Print previewVALIDITY EXPIRED
personal data approved: 2018. III. 21. | Publications |
2018
 from data base, 2018. III. 21. |
É VARGA-VISI, B TOXANBAYEVA, G ANDRÁSSYNÉ BAKA, R ROMVÁRI: TEXTURAL PROPERTIES OF TURKEY SAUSAGE USING PEA FIBER OR POTATO STARCH AS FAT REPLACERS, ACTA ALIMENTARIA HUNGARICA 47: (1) pp. 36-43.
type of document: Journal paper/Article
language: English
URL |
2017
from data base, 2018. III. 21. |
Pápai Gréta, Szabó-Fodor Judit, Bóta Brigitta, Andrássyné Baka Gabriella, Antal Otília Tamara, Naár Zoltán, Vargáné Visi Éva: Savó hozzáadásának hatása pro- és szinbiotikus fermentált tejtermékek minőségére a tárolás során, ÉLELMISZER - TUDOMÁNY TECHNOLÓGIA 71: (2) pp. 27-33.
type of document: Journal paper/Article
language: Hungarian
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2017
from data base, 2018. III. 21. |
Szabó V, Bázár Gy, Andrássy-Baka G: Egyes húskészítményekkel szemben támasztott modern kori elvárásaink és a funkcionális termékek fejlesztésének legújabb irányvonalai – irodalmi áttekintés (review) [Modern expectations on some meat products and the latest trends in the development of functional foods – literature review], ACTA AGRARIA KAPOSVÁRIENSIS 21: (1) pp. 42-52.
type of document: Journal paper/Review paper
language: Hungarian
URL |
2017
from data base, 2018. III. 21. |
É Varga-Visi, B Toxanbayeva, G Andrássyné Baka, R Romvári: Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives, ACTA AGRARIA KAPOSVÁRIENSIS 21: (1) pp. 53-59.
type of document: Journal paper/Article
language: English
URL |
2015
from data base, 2018. III. 21. |
A Almasi, B G Andrassyne, G Milisits, P O Kustosne, Z Suto: Effects of different rearing systems on muscle and meat quality traits of slow- and medium-growing male chickens, BRITISH POULTRY SCIENCE 56: (3) pp. 320-324.
type of document: Journal paper/Article
number of independent citations: 4
language: English
URL |
2013
from data base, 2018. III. 21. |
Varga D, Ifj Horváth Z, Horváth Z, Andrássyné Baka G, Szabó A: Dió törtszem etetésének hatása ponty (Cyprinus carpio L.) filé húsminőségére, zsírsav összetételére és fogyasztói megítélésére, ACTA AGRARIA KAPOSVÁRIENSIS 17: (1) pp. 41-49.
type of document: Journal paper/Article
language: Hungarian
URL |
2009
from data base, 2018. III. 21. |
Szabó A, Bázár Gy, Andrássy-Baka G, Locsmándi L, Romvári R: A near infrared spectroscopic (NIR) approach to estimate quality alterations during prolonged heating of lard, ACTA ALIMENTARIA HUNGARICA 38: (1) pp. 97-106.
type of document: Journal paper/Article
number of independent citations: 4
language: English
DOI |
2009
from data base, 2018. III. 21. |
Bázár György, Kövér György, Locsmándi László, Andrássy-Baka Gabriella, Romvári Róbert: Identification of traditionally reared Mangalica pig’s meat by near infrared spectroscopy using generalized partial least squares in open source R Project – a feasibility model study, JOURNAL OF NEAR INFRARED SPECTROSCOPY 17: (3) pp. 119-125.
type of document: Journal paper/Article
number of independent citations: 1
language: English
Full text |
2005
from data base, 2018. III. 21. |
Locsmandi L, Romvari R, Bogenfurst F, Szabo A, Molnar M, Andrassy Baka G, Horn P: In vivo studies on goose liver development by means of computer tomography, ANIMAL RESEARCH 54: (2) pp. 135-145.
type of document: Journal paper/Article
number of independent citations: 5
language: English
DOI |
2003
from data base, 2018. III. 21. |
Andrassy Baka G, Romvari R, Suto Z, Szabo A, Horn P: Comparative Study of The Body Composition of Different Turkey Genotypes by Means of CT (short Communication), ARCHIV FÜR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING 46: (3) pp. 285-292.
type of document: Journal paper/Article
number of independent citations: 6
language: English
Full text |
| | Number of independent citations to these publications: | 20 |
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