Quality parameters and oxidative stability of lamb during ageing
The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing p...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001084835 |
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| Matična publikacija: |
Meso (Online) 22 (2020), 5 ; str. 357-367 |
| Glavni autori: | Zahija, Iva (Author), Polak, Tomaž, Lušnic Polak, Mateja, Kuhar, Mojca, Demšar, Lea |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.22.5.2 Hrčak |