Technological study on the lipid peroxidation in ground meat and prolongtion the shelf live I. Sensory properties
2004
Dragoev, S. | Balev, D. (Universitet po Khranitelni Tekhnologii, Plovdiv (Bulgaria)) | Stojchev, D.
AGROVOC关键词
书目信息
语言
保加利亚语
注释
Summary (En)
8 ill., 2 tables; 20 ref.
翻译的标题
Tekhnologichni prouchvaniya vurkhu lipidnata peroksidatsiya v mlyano meso i udulzhavane sroka na sukhranenie. I. Senzorni kharakteristiki
团体作者
Suyuz po Khranitelna Promishlenost kum FNTS, Sofia (Bulgaria). Bulgarska Asotsiatsiya za Khranitelna i Pitejna Industriya
2005-05-15
AGRIS AP