Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000886162/Similar |
|---|---|
| Matična publikacija: |
Veterinarski arhiv (Tisak) 83 (2013), 5 ; str. 551-562 |
| Glavni autor: | Gheisari, Hamid Reza (-) |
| Ostali autori: | Eskandari, Marmar (-) |
| Vrsta građe: | Članak |
| Jezik: | eng hrv |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Gheisari, H. R., & Eskandari, M. (2013). Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage: Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage. Veterinarski arhiv (Tisak), p. 3.
Chicago stil citiranjaGheisari, Hamid Reza, and Marmar Eskandari. "Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage: Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage." 2013: 3.
MLA stil citiranjaGheisari, Hamid Reza, and Marmar Eskandari. "Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage: Effect of curing on camel meat lipid oxidation and enzymatic activity during refrigerated storage." 2013: 3.