Prevention of oxidative deterioration of lipids in meat and meat products
2000
Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
AGROVOC Keywords
Bibliographic information
Pagination
p. 154-160
Other Subjects
Lipidos; Metodos; Oxidacion; Preservacion; Produit carne
Language
Slovenian
Note
Summaries (En, Sl)
7 ref.
ISBN
961-6333-06-0
Translated Title
Postopki za zmanjsanje oksiadtivnega kvara mascob v mesu in mesnih izdelkih
Type
Summary; Conference
Source
Meat and Meat Products for Quality Nutrition: Proceedings, Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2000.- ISBN 961-6333-06-02
Conference
2nd Conference on the Importance of Meat in Nutrition and Health, Portoroz (Slovenia), 10-11 Feb 2000
2001-08-15
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Data Provider
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