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	1.	Effect of food component changes during frying on the nutrition value of fried food. [electronic resource] by Pokorn, Jan Pánek, Jan Trojáková, Ludmila Producer: 20050712 In: Forum of nutrition vol. 56 Availability: No items available. Save to lists Add to cart (remove)
	2.	Formation of oxysterols during thermal processing and frozen storage of cooked minced meat. [electronic resource] by Sabolová, Monika Pohořelá, Barbora Fišnar, Jakub Kouřimská, Lenka Chrpová, Diana Pánek, Jan Producer: 20171218 In: Journal of the science of food and agriculture vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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