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The science of meat qualityType of material - bookPublication and manufacture - Ames ; West Sussex ; Oxford : Wiley-Blackwell, 2013Language - englishISBN - 978-0-8138-1543-5; 0-8138-1543-6; 978-1-118-53069-6; 978-1-118-53070-2COBISS.SI-ID - 4248952
Other authors
Kerth, Chris R.
Topics
Meat |
Quality |
Meat industry and trade |
Quality control |
SCIENCE |
Life Sciences |
Zoology |
General |
meso |
kakovost mesa |
kakovost mišičnine |
mišice |
zgradba mišic |
zorenje mesa |
metabolizem |
maščobe |
oksidacija maščob |
barva mesa |
priprava mesa |
senzorične lastnosti |
kontaminacija mesa |
nadzor nad živili
Call number – location, accession no. ... |
Copy status | Reservation |
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Katedra za tehnologijo mesa 637.5 THE SCIENCE IN: 0020764 Katedra za tehnologijo mesa 637.5 THE SCIENCE IN: 0020764 |
on loan - outside loan, due date: not specified
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Kerth, Chris R. |
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