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1. Utjecaj dodatka laktata na kvalitetu svježe mariniranog mesa.

Author

Medić, H., Horvat, M., Heigl, M., Vidaček, S., Marušić, N., and Janči, T.

Subjects
MEAT quality, LACTATES, TASTE testing of food, MEAT microbiology, FOOD chemistry, FATTY acid content of food, MEAT storage
Abstract

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2012

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