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Vpliv metod toplotne priprave na tvorbo heterocikličnih aromatskih aminov v piščančjem mesu : magistrsko delo = Effect of thermal treatment methods on formation of heterocyclic amines in chicken meat : master of science thesisLukan, Bojan, 1976-Type of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [BF, Podiplomski študij bioloških in biotehniških znanosti, področje živilstva] : [B. Lukan], 2010Language - slovenianCOBISS.SI-ID - 3755896
Author
Lukan, Bojan, 1976-
Other authors
Demšar, Lea, 1963-
Topics
meso |
piščančje meso |
m. pectoralis superficialis |
toplotna obdelava |
pečenje mesa |
kemijska sestava |
kreatin |
kreatinin |
proste aminokisline |
reducirajoči sladkorji |
HPLC-MS |
heterociklični aromatski amini |
karcinogene spojine |
mutagene spojine |
meat |
chicken meat |
m. pectoralis superficialis |
meat quality |
thermal treatment |
grilling |
chemical composition |
creatine |
creatinine |
free amino acids |
reducing sugars |
HPLC-MS |
heterocyclic aromatic amines |
carcinogens |
mutagens
Library | Call number – location, accession no. ... | Copy status |
---|---|---|
BF, Central Biotechnical Library, Lj. | Skladišče M II 8481 IN: 02010057157 |
available - outside loan, loan period: 30 days |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica MD 150 IN: 0018782 |
available - outside loan, loan period: 1 months |
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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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Lukan, Bojan, 1976- | |
Demšar, Lea, 1963- | 07783 |
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