Izlaganje sa skupa
https://doi.org/10.31727/m.23.6.2
Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat
Lidija Kozačinski
; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Željka Cvrtila
; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Tomislav Mikuš
orcid.org/0000-0003-1388-2404
; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Bela Njari
; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Jelka Pleadin
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Daniel Špoljarić
; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Maja Popović
; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Puni tekst: hrvatski pdf 4.456 Kb
str. 506-513
preuzimanja: 213
citiraj
APA 6th Edition
Kozačinski, L., Cvrtila, Ž., Mikuš, T., Njari, B., Pleadin, J., Špoljarić, D. i Popović, M. (2021). Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat. MESO: Prvi hrvatski časopis o mesu, 23. (6.), 506-513. https://doi.org/10.31727/m.23.6.2
MLA 8th Edition
Kozačinski, Lidija, et al. "Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat." MESO: Prvi hrvatski časopis o mesu, vol. 23., br. 6., 2021, str. 506-513. https://doi.org/10.31727/m.23.6.2. Citirano 24.12.2024.
Chicago 17th Edition
Kozačinski, Lidija, Željka Cvrtila, Tomislav Mikuš, Bela Njari, Jelka Pleadin, Daniel Špoljarić i Maja Popović. "Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat." MESO: Prvi hrvatski časopis o mesu 23., br. 6. (2021): 506-513. https://doi.org/10.31727/m.23.6.2
Harvard
Kozačinski, L., et al. (2021). 'Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat', MESO: Prvi hrvatski časopis o mesu, 23.(6.), str. 506-513. https://doi.org/10.31727/m.23.6.2
Vancouver
Kozačinski L, Cvrtila Ž, Mikuš T, Njari B, Pleadin J, Špoljarić D i sur. Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat. MESO: Prvi hrvatski časopis o mesu [Internet]. 2021 [pristupljeno 24.12.2024.];23.(6.):506-513. https://doi.org/10.31727/m.23.6.2
IEEE
L. Kozačinski, et al., "Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat", MESO: Prvi hrvatski časopis o mesu, vol.23., br. 6., str. 506-513, 2021. [Online]. https://doi.org/10.31727/m.23.6.2
Preuzmi JATS datoteku
Sažetak
The aim of this study was to determine the basic chemical and fatty acid composition and cholesterol content of m. longissimus dorsi in lambs. The lambs were fed with voluminous feed and concentrate with addition of the dry or chopped fresh champignon in different proportions. The research was conducted on 30 lamb carcasses divided into three groups. After slaughter, samples (m. longissimus dorsi) were taken from the carcasses for sensory evaluation and determination of chemical and fatty acid composition and cholesterol.
Ključne riječi
lamb; champignon; meat quality; Agaricus bisporus
Hrčak ID:
267609
URI
https://hrcak.srce.hr/267609
Datum izdavanja:
15.12.2021.
Podaci na drugim jezicima:
talijanski
španjolski
hrvatski
njemački
Posjeta: 1.978
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