Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique oleh Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková, Tomáš Valenta, Danka Haruštiaková, Štěpán Vinter