magistrsko delo
Urška Pavčnik (Author), Blaž Cigić (Reviewer), Lea Demšar (Mentor), Tomaž Polak (Co-mentor)

Abstract

Vpliv dodatka rastlinskih ekstaktov rožmarina in skorje bora na preprečevanje oksidacije govejih sekljancev

Keywords

mesni izdelki;goveji sekljanci;oksidacija lipidov;hidroksiholesteroli;rastlinski izvlečki;izvlečki rožmarina;izvlečki skorje bora;antioksidanti;maščobne kisline;laneno olje;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [U. Pavčnik]
UDC: 637.514.5+664.9.03:635.7:543.61
COBISS: 4227960 Link will open in a new window
Views: 266
Downloads: 68
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: ǂThe ǂeffects of adding rosemary plant extract and pine bark extracts on the prevention of lipid oxidation in minced beef
Secondary keywords: meat products;minced beef;lipid oxidation;hydroxycholesterol;plant extracts;rosemary plant extracts;pine bark plant extracts;antioxidants;fatty acids;linseed oil;sensory properties;
Type (COBISS): Master's thesis/paper
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 52 f.
ID: 12014814