Zmanjševanje tvorbe heterocikličnih aromatskih aminov v toplotno obdelanem piščančjem mesu z ekstrakti brina : magistrsko delo

Damchevska, Anita (author), Polak, Tomaž (mentor), Jamnik, Polona (reviewer)

• Language: Slovenian
• Keywords: meso, piščančje meso, toplotna obdelava, pečenje mesa, antioksidanti, ekstrakti brina, kreatin, kreatinin, proste aminokisline, fenolne spojine, HPLC-MC, heterociklični aromatski amini, karcinogene spojine, mutagene spojine
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [A. Damchevska]
• Year: 2015
• Number of pages: X, 51 f.
• PID: 20.500.12556/RUL-118779
• UDC: 637.54:637.526:547.554
• COBISS.SI-ID: 4570232
• Publication date in RUL: 31.08.2020

Secondary language

• Language: English
• Title: Reduction of the formation of the heterocyclic aromatic amines in heat-treated chicken meat by adding juniper extracts : M. Sc. Thesis
• Keywords: meat, chicken meat, grilling, antioxidants, juniper extracts, creatine, creatinine, free amino acids, phenolic compounds, HPLC-MC, heterocyclic aromatic amines, cancerogenes, mutagens