The heat treatment of meat and lipid changes
2000
Skvarca, M. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
AGROVOC Keywords
Bibliographic information
Pagination
p. 161-170
Other Subjects
Lipidos; Reaccion de maillard; Hidrocarburos aromaticos; Tratamiento termico; Oxidacion; Reaction de maillard; Acidos grasos
Language
Slovenian
Note
Summaries (En, Sl)
2 ill., 24 ref.
ISBN
961-6333-06-0
Translated Title
Postopki toplotne priprave mesa in spremembe na mascobah
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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