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Vpliv naravnega in sintetičnega vitamina E na oksidacijsko stabilnost piščančjega mesa : diplomsko delo, univerzitetni študij
ID
Travnikar, Tanja
(
Author
),
ID
Salobir, Janez
(
Mentor
)
More about this mentor...
,
ID
Levart, Alenka
(
Comentor
),
ID
Pirman, Tatjana
(
Reviewer
)
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MD5: 81C9DBDB1D4F69A8A15E431B60BC97CC
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Language:
Slovenian
Keywords:
pitovni piščanci
,
perutnina
,
meso
,
prehrana živali
,
krmni dodatki
,
vitamin E
,
maščobne kisline
,
oksidacijska stabilnost
,
diplomske naloge
Work type:
Undergraduate thesis
Typology:
2.11 - Undergraduate Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[T. Travnikar]
Year:
2009
Number of pages:
X, 50 f.
PID:
20.500.12556/RUL-123623
UDC:
636.5.084/.087:637.5(043.2)
COBISS.SI-ID:
2502280
Publication date in RUL:
20.12.2020
Views:
879
Downloads:
77
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Language:
English
Title:
Effect of natural and synthetic vitamin E on oxidative stability of broiler meat : graduation thesis, university studies
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