✦ LIBER ✦

Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

✍ Scribed by Stajić, Slaviša; Živković, Dušan; Perunović, Marija; Šobajić, Slađana; Vranić, Danijela

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Evaluation of the Physical, Chemical and

✍ S. D. SHACKELFORD; M. F. MILLER; K. D. HAYDON; J. O. REAGAN 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 642 KB

Effects of Eubacterium coprostanoligenes

✍ U.A. Madden; G.D. Osweiler; L. Knipe; G.W. Beran; D.C. Beitz 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 204 KB

Species-specific expression of various p

✍ Montowska, Magdalena; Pospiech, Edward 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 845 KB

Effect of pork lard content on the chemi

✍ Stefano Bovolenta; Daria Boscolo; Simonetta Dovier; Micaela Morgante; Adolfo Pal 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 248 KB