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

Author

Pavčnik, Urška and Demšar, Lea

Subjects
antioksidanti, senzorične lastnosti, plant extracts, izvlečki skorje bora, oksidacija lipidov, izvlečki rožmarina, rosemary plant extracts, mesni izdelki, linseed oil, fatty acids, laneno olje, hidroksiholesteroli, antioxidants, rastlinski izvlečki, lipid oxidation, goveji sekljanci, maščobne kisline, meat products, minced beef, pine bark plant extracts, sensory properties, hydroxycholesterol, udc:637.514.5+664.9.03:635.7:543.61
Published
2020

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