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1 Ergebnisse
1
Proteolitički, lipolitički i oksidacijski procesi tijekom p..:
Poljanec, Ivna
https://dr.nsk.hr/islandora/object/pbf:4290. , 2022
Link:
https://dr.nsk.hr/islandora/object/pbf:4290
RT Journal T1
Proteolitički, lipolitički i oksidacijski procesi tijekom proizvodnje dimljenoga pršuta ; Proteolytic, lipolytic and oxidative changes throughout the smoked dry-cured ham process
UL https://suche.suub.uni-bremen.de/peid=base-ftnulzagrebdr:oai:dr.nsk.hr:pbf_4290&Exemplar=1&LAN=DE A1 Poljanec, Ivna PB Sveučilište u Zagrebu. Prehrambeno-biotehnološki fakultet. Zavod za prehrambeno-tehnološko inženjerstvo. Laboratorij za tehnologiju mesa i ribe.; University of Zagreb. Faculty of Food Technology and Biotechnology. Department of Food Engineering. Laboratory for Meat and Fish Technology. YR 2022 K1 dalmatinski pršut K1 dimljenje K1 lipoliza K1 oksidacija K1 proteoliza K1 senzorska svojstva K1 Dalmatian dry-cured ham K1 smoking K1 lipolysis K1 oxidation K1 proteolysis K1 sensory properties K1 BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija K1 BIOTECHNICAL SCIENCES. Food Technology K1 Fiziologija K1 Physiology K1 info:eu-repo/classification/udc/612(043.3) JF https://dr.nsk.hr/islandora/object/pbf:4290 LK http://dx.doi.org/https://dr.nsk.hr/islandora/object/pbf:4290 DO https://dr.nsk.hr/islandora/object/pbf:4290 SF ELIB - SuUB Bremen
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