Vpliv naravnega in sintetičnega vitamina E na oksidacijsko stabilnost piščančjega mesa : diplomsko delo, univerzitetni študij

Travnikar, Tanja (author), Salobir, Janez (mentor), Levart, Alenka (comentor), Pirman, Tatjana (reviewer)

• 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

Secondary language

• Language: English
• Title: Effect of natural and synthetic vitamin E on oxidative stability of broiler meat : graduation thesis, university studies