On the kinetics of the oxidation of lipids
1995
Abram, V. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Ключевые слова АГРОВОК
Библиографическая информация
Выпуск
17
Другие темы
Lipidos; Aptitud para la conservacion; Oxigeno; Oxygene; Aptitude a la conservation; Oxidacion; Actividad catalitica; Preservacion; Acidos grasos; Activite catalytique
Язык
словенский
Примечание
Summaries (En, Sl)
1 ill., 5 ref.
Тип
Conference; Summary; Non-Conventional
Источник
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. 77-85
Конференция
Food Technology Days '95 dedicated to Prof. F. Bitenc, Ljubljana (Slovenia), 8-10 Jun 1995
1996-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил University of Ljubljana
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