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MesoBem, Zaviša ; Žlender, Božidar ; Savić, IsidorSource: Mikrobiologija živil živalskega izvora (Str. 291-332)Type of material - article, component partPublish date - 2003Language - slovenianCOBISS.SI-ID - 2851704
Author
Bem, Zaviša |
Žlender, Božidar |
Savić, Isidor
Topics
živilska mikrobiologija |
meso |
mikrobiologija mesa |
HACCP |
ohlajeno meso |
razdeto meso |
razdeto meso in oblikovano meso |
mehansko separirano meso |
zmrznjeno meso |
pakirano meso |
kritične točke |
mikroflora |
kvar |
obstojnost |
zakonodaja |
food microbiology |
meat |
meat microbiology |
HACCP |
chilled meat |
cutted meat |
cutted and formed meat |
mechanically separated meat |
frozen meat |
packed meat |
critical points |
microflora |
spoilage |
shelf life |
legislation
Shelf entry
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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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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Bem, Zaviša | 06704 |
Žlender, Božidar | 03100 |
Savić, Isidor |
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