Language: | Slovenian |
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Year of publishing: | 2015 |
Typology: | 2.09 - Master's Thesis |
Organization: | UL BF - Biotechnical Faculty |
Publisher: | [A. Damchevska] |
UDC: | 637.54:637.526:547.554 |
COBISS: | 4570232 |
Views: | 334 |
Downloads: | 58 |
Average score: | 0 (0 votes) |
Metadata: |
Secondary language: | English |
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Secondary title: | Reduction of the formation of the heterocyclic aromatic amines in heat-treated chicken meat by adding juniper extracts |
Secondary keywords: | meat;chicken meat;grilling;antioxidants;juniper extracts;creatine;creatinine;free amino acids;phenolic compounds;HPLC-MC;heterocyclic aromatic amines;cancerogenes;mutagens; |
Type (COBISS): | Master's thesis/paper |
Thesis comment: | Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo |
Pages: | X, 51 f. |
ID: | 12014796 |