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 thesis

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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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 thesis

Lukan, Bojan, 1976-

Type of material - master's thesis ; adult, serious

Publication and manufacture - Ljubljana : [BF, Podiplomski študij bioloških in biotehniških znanosti, področje živilstva] : [B. Lukan], 2010

Language - slovenian

COBISS.SI-ID - 3755896

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Lukan, Bojan, 1976-

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

Call number – location, accession no. ...	Copy status
Knjižnica MD 150 IN: 0018782	available - outside loan, loan period: 1 months

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Lukan, Bojan, 1976-
Gašperlin, Lea	07783

Source: Personal bibliographies and: SICRIS

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