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Utjecaj anatomske lokacije mišića na udio, sastav i stupanj..:
Katavić, Josipa
https://zir.nsk.hr/islandora/object/pbf:3592. , 2020
Link:
https://zir.nsk.hr/islandora/object/pbf:3592
RT Journal T1
Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja ; Influence of muscle type on the fat content, composition and oxidation in Dalmatian dry-cured ham after ripening
UL https://suche.suub.uni-bremen.de/peid=base-ftnulzagrebzir:oai:zir.nsk.hr:pbf_3592&Exemplar=1&LAN=DE A1 Katavić, Josipa 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 2020 K1 Dalmatinski pršut K1 boja K1 TBARS K1 udio masti K1 masne kiseline K1 Dalmatian dry-cured ham K1 color K1 fat content K1 fatty acids K1 BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija K1 BIOTECHNICAL SCIENCES. Food Technology JF https://zir.nsk.hr/islandora/object/pbf:3592 LK http://dx.doi.org/https://zir.nsk.hr/islandora/object/pbf:3592 DO https://zir.nsk.hr/islandora/object/pbf:3592 SF ELIB - SuUB Bremen
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