Your search returned 4 results.

Results
	1.	Colour of normal and high pH beef heated to different temperatures as related to oxygenation. [electronic resource] by Gašperlin, L Zlender, B Abram, V Producer: 20121002 In: Meat science vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Colour of beef heated to different temperatures as related to meat ageing. [electronic resource] by Gašperlin, L Zlender, B Abram, V Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat. [electronic resource] by Polak, T Rajar, A Gašperlin, L Zlender, B Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Degradation of PCBs in a frankfurter-type meat emulsion: effects of a meat starter, its proteins extract and thermal treatments. [electronic resource] by Lušnic, M Polak, T Gašperlin, L Absec, A Kirinčič, S Kozolc, B Žlender, B Producer: 20121126 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search