The heat treatment of meat and lipid changes
2000
Skvarca, M. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
AGROVOC关键词
书目信息
页码
p. 161-170
其它主题
Lipidos; Reaccion de maillard; Hidrocarburos aromaticos; Tratamiento termico; Oxidacion; Reaction de maillard; Acidos grasos
语言
斯洛文尼亚语
注释
Summaries (En, Sl)
2 ill., 24 ref.
ISBN
961-6333-06-0
翻译的标题
Postopki toplotne priprave mesa in spremembe na mascobah
类型
Summary; Conference
来源
Meat and Meat Products for Quality Nutrition: Proceedings, Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2000.- ISBN 961-6333-06-02
粮农组织大会
2nd Conference on the Importance of Meat in Nutrition and Health, Portoroz (Slovenia), 10-11 Feb 2000
2001-08-15
AGRIS AP