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Zmanjševanje tvorbe heterocikličnih aromatskih aminov v toplotno obdelanem piščančjem mesu z ekstrakti brina : magistrsko delo
ID
Damchevska, Anita
(
Author
),
ID
Polak, Tomaž
(
Mentor
)
More about this mentor...
,
ID
Jamnik, Polona
(
Reviewer
)
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MD5: EDC292DF614C7F6CE73FDB7F55885478
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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
Views:
1202
Downloads:
91
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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
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