diplomsko delo
Tanja Travnikar (Author), Tatjana Pirman (Reviewer), Janez Salobir (Mentor), Alenka Levart (Co-mentor)

Abstract

Vpliv naravnega in sintetičnega vitamina E na oksidacijsko stabilnost piščančjega mesa

Keywords

pitovni piščanci;perutnina;meso;prehrana živali;krmni dodatki;vitamin E;maščobne kisline;oksidacijska stabilnost;diplomske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Travnikar]
UDC: 636.5.084/.087:637.5(043.2)
COBISS: 2502280 Link will open in a new window
Views: 251
Downloads: 44
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Effect of natural and synthetic vitamin E on oxidative stability of broiler meat
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za zootehniko
Pages: X, 50 f.
ID: 12333729