Vpliv dodatka rastlinskih ekstaktov rožmarina in skorje bora na preprečevanje oksidacije govejih sekljancev : magistrsko delo

Pavčnik, Urška (author), Demšar, Lea (mentor), Polak, Tomaž (comentor), Cigić, Blaž (reviewer)

• Language: Slovenian
• Keywords: mesni izdelki, goveji sekljanci, oksidacija lipidov, hidroksiholesteroli, rastlinski izvlečki, izvlečki rožmarina, izvlečki skorje bora, antioksidanti, maščobne kisline, laneno olje, senzorične lastnosti
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [U. Pavčnik]
• Year: 2013
• Number of pages: X, 52 f.
• PID: 20.500.12556/RUL-118797
• UDC: 637.514.5+664.9.03:635.7:543.61
• COBISS.SI-ID: 4227960
• Publication date in RUL: 31.08.2020

Secondary language

• Language: English
• Title: The effects of adding rosemary plant extract and pine bark extracts on the prevention of lipid oxidation in minced beef : M. Sc. Thesis
• Keywords: meat products, minced beef, lipid oxidation, hydroxycholesterol, plant extracts, rosemary plant extracts, pine bark plant extracts, antioxidants, fatty acids, linseed oil, sensory properties