المؤلفون: Miklavec, Krista

المساهمون: Žlender, Božidar

مصطلحات موضوعية: krma, prašičje meso, antioksidanti, senzorične lastnosti, colour, oxidation, udc:637.51'64+637.524:636.087.3:577.161.3, rancimat, vitamin E, obstojnost mesa, tokoferoli, meat stability, [alfa]-tokoferol, holesterol, barva, prašiči, sensory properties, [alpha]-tocopherol, pig`s meat, barjene klobase, feed, pigs, cholesterol, antioxidants, sausages, oksidacija, tocopherols

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::000ccb6882d98cd153ce5bfc1d609646
https://repozitorij.uni-lj.si/Dokument.php?id=133150&dn=