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Quality and technological viewpoints of fat and cholesterol reduction in meat processing

2000

Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
alimentos bajos en grasa calidad carne chemicophysical properties cholesterol colesterol corps gras fat substitutes fats food technology grasas human nutrition low fat foods meat meat production nutrition humaine organoleptic properties production de viande quality sustitutos de grasas technologie alimentaire viande
Bibliographic information
Pagination
p. 68-77
Other Subjects
Propiedades organolepticas; Propriete organoleptique; Propiedades fisicoquimicas; Qualite; Tecnologia de los alimentos; Produccion de carne; Aliment allege en graisse; Succedane de corps gras; Propriete physicochimique; Nutricion humana
Language
Slovenian
Note
Summaries (En, Sl)
1 table; 17 ref.
ISBN
961-6333-06-0
Translated Title
Kakovostni in tehnoloski vidiki zmanjsanja mascob in holesterola v predelavi mesa
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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