![Maria DOMONKOS | Assistant Professor | Ph.D. | Czech Technical University in Prague, Prague | ČVUT | Department of Physics (FSV) | Research profile Maria DOMONKOS | Assistant Professor | Ph.D. | Czech Technical University in Prague, Prague | ČVUT | Department of Physics (FSV) | Research profile](https://i1.rgstatic.net/ii/profile.image/1105990485311488-1640700088374_Q512/Maria-Domonkos.jpg)
Maria DOMONKOS | Assistant Professor | Ph.D. | Czech Technical University in Prague, Prague | ČVUT | Department of Physics (FSV) | Research profile
![Program Lata Muz Wszelakich 2021 w Zielonej Górze. Odbędzie się prawie 130 wydarzeń! W Dolinie Gęśnika, w parku w Zielonej Górze Zatoniu | Gazeta Lubuska Program Lata Muz Wszelakich 2021 w Zielonej Górze. Odbędzie się prawie 130 wydarzeń! W Dolinie Gęśnika, w parku w Zielonej Górze Zatoniu | Gazeta Lubuska](https://d-art.ppstatic.pl/kadry/k/r/1/40/ff/60d3013dcb81e_o_large.jpg)
Program Lata Muz Wszelakich 2021 w Zielonej Górze. Odbędzie się prawie 130 wydarzeń! W Dolinie Gęśnika, w parku w Zielonej Górze Zatoniu | Gazeta Lubuska
![Molecules | Free Full-Text | Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time Molecules | Free Full-Text | Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time](https://www.mdpi.com/molecules/molecules-24-00757/article_deploy/html/images/molecules-24-00757-g001-550.jpg)
Molecules | Free Full-Text | Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time
![Changes in WBSF [N] of beef muscle as a result of different cookery... | Download Scientific Diagram Changes in WBSF [N] of beef muscle as a result of different cookery... | Download Scientific Diagram](https://i1.rgstatic.net/publication/352190755_Physical_Characteristics_and_Microbial_Quality_of_Ostrich_Meat_in_Relation_to_the_Type_of_Packaging_and_Refrigerator_Storage_Time/links/60be335b92851cb13d8898ea/largepreview.png)
Changes in WBSF [N] of beef muscle as a result of different cookery... | Download Scientific Diagram
![Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks – topic of research paper in Animal and dairy science. Download scholarly article PDF Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks – topic of research paper in Animal and dairy science. Download scholarly article PDF](https://cyberleninka.org/viewer_images/1494526/f/1.png)
Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks – topic of research paper in Animal and dairy science. Download scholarly article PDF
![PDF) Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time PDF) Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time](https://i1.rgstatic.net/publication/331242036_Evaluation_of_WBSF_Color_Cooking_Loss_of_Longissimus_Lumborum_Muscle_with_Fiber_Optic_Near-Infrared_Spectroscopy_FT-NIR_Depending_on_Aging_Time/links/5c6e0cac299bf1e3a5b8d3df/largepreview.png)