doktorska disertacija s področja živilstva
Dejan Došler (Author), Lea Demšar (Mentor)

Abstract

Vpliv kakovosti, proteolize in stopnje pečenosti na nastanek heterocikličnih aromatskih aminov v dolgi hrbtni mišici prašiča

Keywords

meso;prašičje meso;m. longissimus dorsi;kakovost mišičnine;SpVV;barva prašičjega mesa;zorenje mesa;pečenje mesa;strižna sila;kemijska sestava;neproteinski dušik;kreatin;kreatinin;proste amino kisline;reducirajoči sladkorji;HPLC-MS;heterociklični aromatski amini;karcinogene spojine;mutagene spojine;

Data

Language: Slovenian
Year of publishing:
Typology: 2.08 - Doctoral Dissertation
Organization: UL BF - Biotechnical Faculty
Publisher: [Biotehniška fakulteta, Oddelek za živilstvo]
UDC: 637.5'64:641.526.3:543.61.062
COBISS: 3386232 Link will open in a new window
Views: 446
Downloads: 83
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Effects of meat quality, proteolysis and degree of doneness on formation of heterocyclic amines in pork Longissimus dorsi muscle
Secondary keywords: meat;pork;m. Longissimus dorsi;meat quality;water holding capacity of meat;colour of pork;ageing meat;grilling;Warner-Bratzler shear force;chemical composition;non-protein nitrogen;creatine;creatinine;free amino acids;reducing sugars;HPLC-MS;heterocyclic aromatic amines;carcinogens;mutagens;
Type (COBISS): Dissertation
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XIII, 109 f.
ID: 12016926