MARC: The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources

Permalink:	http://skupni.nsk.hr/Record/nsk.NSK01001163678/Details
Matična publikacija:	Croatian journal of food science and technology 12 (2020), 1 ; str. 37-47
Glavni autori:	Olagunju, Aderonke Ibidunni (Author), Nwachukwu, Ifeanyi Daniel
Vrsta građe:	Članak
Jezik:	eng
Predmet:	Meso > Govedo > Koza > Kunići > Kuhanje > Pečenje > Bjelančevine > Aminokiseline > Nezasićene masne kiseline > Probavljivost > Hranidbena vrijednost > Organoleptička svojstva Nigerija
Online pristup:	Elektronička verzija članka


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007	ta
008	190606s2020 ci \| \|0\|\| \|\|eng
035			\|a (HR-ZaNSK)001163678
040			\|a HR-ZaNSK \|b hrv \|c HR-ZaNSK \|e ppiak
042			\|a croatica
044			\|a ci \|c hr
080	1		\|a 636/639 \|2 2011
100	1		\|a Olagunju, Aderonke Ibidunni \|4 aut \|9 HR-ZaNSK
245	1	4	\|a The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources / \|c Aderonke Ibidunni Olagunju, Ifeanyi Daniel Nwachukwu.
300			\|b Graf. prikazi.
504			\|a Bibliografija: str. 45-47.
653		0	\|a Meso \|a Govedo \|a Koza \|a Kunići \|a Kuhanje \|a Pečenje \|a Bjelančevine \|a Aminokiseline \|a Nezasićene masne kiseline \|a Probavljivost \|a Hranidbena vrijednost \|a Organoleptička svojstva
653		5	\|a Nigerija
700	1		\|a Nwachukwu, Ifeanyi Daniel \|4 aut \|9 HR-ZaNSK
773	0		\|t Croatian journal of food science and technology \|x 1847-3466 \|g 12 (2020), 1 ; str. 37-47 \|w nsk.(HR-ZaNSK)000707531
776	0		\|a Olagunju, Aderonke Ibidunni \|t The differential effects of cooking methods on the nutritional properties and quality attributes of meat from various animal sources \|w nsk.(HR-ZaNSK)001108493
981			\|b B09/20
998			\|b milo2302
856	4	1	\|u https://hrcak.srce.hr/238570 \|y Elektronička verzija članka