Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Alenka Rajar"'
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 1, Pp 65-73 (2006)
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were investigated. It originated from animals of three dif
Externí odkaz:
https://doaj.org/article/d80b717b802f4da6a489bd1421620ae6
Publikováno v:
Acta Agriculturae Slovenica, Vol 72, Iss 1 (1998)
Namen raziskave je bil proučiti vpliv provenience pitovnih piščancev in spola živali na senzorično kakovost celih piščancev po toplotni obdelavi. Za poskus smo odbrali po osem piščancev (4 jarkice in 4 petelinčke) treh tujih provenienc: arb
Externí odkaz:
https://doaj.org/article/6fa68e7e4c014dd892ba0107c77c0b60
Publikováno v:
Food Technology and Biotechnology
Volume 44
Issue 1
Volume 44
Issue 1
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were investigated. It originated from animals of three dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::2b4fe528d542847ccb8274611af1b9f9
https://hrcak.srce.hr/file/161715
https://hrcak.srce.hr/file/161715