Acta Vet. Brno 2026, 95: 107-113

https://doi.org/10.2754/avb202695010107

The effect of thermal processing on the nutritional value of pork meat

Kateřina Kadlecová1, Alžbeta Jarošová1, Jan Slováček1, Andrea Ridošková2

1Mendel University Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic
2Mendel University Brno, Faculty of AgriSciences, Department of Chemistry and Biochemistry, Brno, Czech Republic

Received November 17, 2025
Accepted March 2, 2026

References

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  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

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