المؤلفون: Lušnic Polak, Mateja, Polak, Tomaž, Brglez, Nina, Demšar, Lea

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume 25.
Issue 2.

مصطلحات موضوعية: chiocciole, carne di chiocciola, parametri fisico-chimici, proteine, composizione degli acidi grassi, proprietà sensoriali, puževi, meso puževa, fizikalno-kemijski parametri, protein, sastav masnih kiselina, senzorna svojstva, Schnecken, Schneckenfleisch, physikochemische Parameter, Protein, Fettsäurezusammensetzung, sensorische Eigenschaften, caracoles, carne de caracol, parámetros fisicoquímicos, proteína, snails, snail meat, physicochemical parameters, fatty acid composition, sensory properties

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::07160e312c6ef552eebcc7f7b5ed3282
https://hrcak.srce.hr/300788

المؤلفون: C. Santillo, J. Pecori Giraldi, R. Ralli, L. Auriemma, MALAGOLA, Romualdo

المساهمون: C., Santillo, J., Pecori Giraldi, Malagola, Romualdo, R., Ralli, L., Auriemma

مصطلحات موضوعية: Vitreo. Disidratazione. Parametri fisico-chimici del vitreo

وصف الملف: STAMPA

Relation: LXI Congresso Società Oftalmologica Italiana.; volume:LXI; firstpage:585; lastpage:590; numberofpages:6; http://hdl.handle.net/11573/501763

الاتاحة: http://hdl.handle.net/11573/501763

المؤلفون: Santillo, C., Pecori Giraldi, J., Malagola, Romualdo, Ralli, R., Auriemma, L.

مصطلحات موضوعية: Vitreo. Disidratazione. Parametri fisico-chimici del vitreo

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3686::103cbc8c9026e55d2f334a9416087def
http://hdl.handle.net/11573/501763

Additional Titles: Meso puževa, novotkriveni stari izvor proteina u ljudskoj prehrani
Schneckenfleisch, eine neu entdeckte alte Eiweissquelle für die Menschliche Ernährung
Carne de caracol, una vieja fuente de proteína recientemente descubierta en la dieta humana
La carne di chiocciola, un’antica fonte di proteine nella dieta umana

المؤلفون: Lušnic Polak, Mateja, Polak, Tomaž, Brglez, Nina, Demšar, Lea

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume 25.; Issue 2.

مصطلحات الفهرس: snails; snail meat; physicochemical parameters; protein; fatty acid composition; sensory properties, puževi; meso puževa; fizikalno-kemijski parametri; protein; sastav masnih kiselina; senzorna svojstva, Schnecken; Schneckenfleisch; physikochemische Parameter; Protein; Fettsäurezusammensetzung; sensorische Eigenschaften, caracoles; carne de caracol; parámetros fisicoquímicos; proteína, chiocciole; carne di chiocciola; parametri fisico-chimici; proteine; composizione degli acidi grassi; proprietà sensoriali, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/300788
https://hrcak.srce.hr/file/433906
info:eu-repo/semantics/altIdentifier/doi/10.31727/m.25.2.4