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Vpliv sezone ulova na lipidno sestavo in senzorično kakovost jadranske sardele (Sardina pilchardus) = Lipid composition and sensory quality of the adriatic sardine (Sardina pilchardus) in different seasonsMarin, MonikaSource: Karcinogene in antikarcinogene komponente v živilih = Carcinogenic and anticarcinogenic food components (Str. 229-236)Type of material - conference contributionPublish date - 2006Language - slovenianCOBISS.SI-ID - 3241848
Author
Marin, Monika
Topics
ribe |
jadranske sardele |
Sardina pilchardus |
vpliv letnega časa |
kemijska sestava |
maščobe |
maščobne kisline |
n-3 večkrat nenasičene maščobne kisline |
toplotna obdelava |
senzorična kakovost |
senzorična kakovost |
fish |
adriatic sardine |
Sardina pilchardus |
seasonal trends |
chemical composition |
lipids |
fatty acids |
n-3 PUFA |
heat treatment |
sensory quality |
sensory quality
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Marin, Monika |
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