magistrsko delo
Anita Damchevska (Author), Polona Jamnik (Reviewer), Tomaž Polak (Mentor)

Abstract

Zmanjševanje tvorbe heterocikličnih aromatskih aminov v toplotno obdelanem piščančjem mesu z ekstrakti brina

Keywords

meso;piščančje meso;toplotna obdelava;pečenje mesa;antioksidanti;ekstrakti brina;kreatin;kreatinin;proste aminokisline;fenolne spojine;HPLC-MC;heterociklični aromatski amini;karcinogene spojine;mutagene spojine;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [A. Damchevska]
UDC: 637.54:637.526:547.554
COBISS: 4570232 Link will open in a new window
Views: 334
Downloads: 58
Average score: 0 (0 votes)
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Other data

Secondary language: English
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