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Lipids and cholesterol content in pigs' neck and the activity of glutathione-dependent enzymes / Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima
(Tehnologija mesa, 2008)
Pigs' neck meat is predominantly used for barbecues. In order to prevent oxysterols formation during thermal preparation, it is important to be aware of the content of fats, cholesterol and the activity of lipid peroxide ...