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Vpliv dodatka ksantohumola na zmanjšanje tvorbe produktov Maillardove reakcije v sekljancih : magistrsko delo
ID
Janžekovič, Nina
(
Author
),
ID
Polak, Tomaž
(
Mentor
)
More about this mentor...
,
ID
Demšar, Lea
(
Comentor
),
ID
Cigić, Blaž
(
Reviewer
)
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Language:
Slovenian
Keywords:
goveje meso
,
mesni izdelki
,
goveji sekljanci
,
rastlinski ekstrakti
,
ekstrakt hmelja
,
antioksidanti
,
fenolne spojine
,
ksantohumol
,
Maillardova reakcija
,
heterociklični aromatski amini
Work type:
Master's thesis/paper
Typology:
2.09 - Master's Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[N. Janžekovič]
Year:
2015
Number of pages:
IX, 60 f.
PID:
20.500.12556/RUL-118782
UDC:
637.514.5:641.526:547.554:547.56
COBISS.SI-ID:
4546680
Publication date in RUL:
31.08.2020
Views:
1006
Downloads:
114
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Secondary language
Language:
English
Title:
The effects of adding xanthohumol on the decrease of the formation of Maillard reaction products in minced beef : M. Sc. Thesis
Keywords:
beef meat
,
meat products
,
beef patties
,
plant extracts
,
hop extract
,
antioxidants
,
phenolic compounds
,
xanthohumol
,
Maillard reaction
,
heteroyclic aromatic amines
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