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关键词
书目信息
页码
p. 68-77
其它主题
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
语言
斯洛文尼亚语
注释
Summaries (En, Sl)
1 table; 17 ref.
ISBN
961-6333-06-0
翻译的标题
Kakovostni in tehnoloski vidiki zmanjsanja mascob in holesterola v predelavi mesa
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