About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Effect of dehidration on fermentation and quality of dry meat products

1995

Froehlich, A. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
carne seca dried meat drying enzymic activity fermentation flora microbiana flore microbienne keeping quality lipide lipids microbial flora microorganisme microorganismos microorganisms oxidation oxydation preservation secado
Bibliographic information
Bitencevi zivilski dnevi (Slovenia)
Issue 17
Other Subjects
Actividad enzimatica; Aptitude a la conservation; Sechage; Fermentacion; Preservacion; Viande sechee; Activite enzymatique; Oxidacion; Aptitud para la conservacion; Lipidos
Language
Slovenian
Note
Summaries (En, Sl)
12 ref.
Type
Conference; Summary; Non-Conventional
Source
Prolongation of the Shelf Life of Foods. Proceedings of thematic survey of topics in food science and technology and nutrition for postgraduate studies, Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept..- Ljubljana (Slovenia), 1995. p. 147-155
Conference
Food Technology Days '95 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 8-10 Jun 1995
1996-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by University of Ljubljana

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]