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Frying is a food preparation technique that has been a widely used not only in food manufacturing industry but also in restaurants and homes due to its ability to create unique sensory properties, which make the food more desirable. The aim of this s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::78daeb1aece9a9b79e742410adb64f7c
https://www.bib.irb.hr/1137455
https://www.bib.irb.hr/1137455
Autor:
Čikeš, Lucija
Cilj ovoga rada je ispitati utjecaj načina prženja u domaćinstvima na udio akrilamida u prženim krumpirima. Četiri sorte krumpira (Agata, Artemis, Milvana i Lucinta) pržene su na dva načina: u dubokom ulju 320 s (5 min 20 s) te u struji vruće
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2d29bfdededa8f35c0aa9c74b3c89847
https://www.bib.irb.hr/994737
https://www.bib.irb.hr/994737
Autor:
Čikeš, Lucija
Zbog brojih nutritivnih i dijetoterapijskih svojstava maslinovo ulje preporučuje se u svakodnevnoj prehrani. Također je njegova konzumacija poželjna pri bolestima probavnog sustava (želudca, crijeva, žučnog mjehura), aterosklerozi te pri zarast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4115::9e7e9d502985fa03976ff5213dc7fdbc
https://urn.nsk.hr/urn:nbn:hr:166:702683
https://urn.nsk.hr/urn:nbn:hr:166:702683
Publikováno v:
BMJ: British Medical Journal, 1993 Oct 01. 307(6908), 872-872.
Externí odkaz:
https://www.jstor.org/stable/29721281
