Iskalni niz:
išči po
išči po
išči po
išči po
Vrsta gradiva:
Jezik:
Št. zadetkov: 8
Diplomsko delo
Oznake: Bactrocera oleae Gmelin;biofenoli;oljčno olje;oljčna muha;
Leto: 2017 Vir: Univerza na Primorskem (UP)
Izvirni znanstveni članek
Oznake: CRM;EEC 2568/91;EC 1989/2003;metrology;olive oil;PT scheme;
Metrology has been present in our scientific knowledge for a long time, but mostly in physical measurements. Chemical measurement can be defined as a comparison of a quantity of measurand and relating it to a unit (e.g. mol/kg).When expressing a result of a measurement, the problem of traceability, ...
Leto: 2007 Vir: Univerza na Primorskem (UP)
Izvirni znanstveni članek
Oznake: olive oil acidity;grading of oil;harvest;storage;processing;sensory analysis;
The acidity and organoleptic characteristics of virgin olive oil produced in Slovenian Istra were studied. The acidity of 4,871 samples of virgin olive oils was determined for the 1995-2005 period. 135 samples produced in crop year 2002/2003 with acidity below 0.2% (w/w) and 291 samples of crop year ...
Leto: 2007 Vir: Univerza na Primorskem (UP)
Pregledni znanstveni članek
Oznake: oljčno olje;karotenoidi;antioksidanti;
The pigments profile of virgin olive oil is determined by the pigments initially present in the fruits and their derivatives formed during the extraction process. The presence of other carotenoids or chlorophyll pigments at levels other than that associated with the extraction process indicate that ...
Leto: 2007 Vir: Univerza na Primorskem (UP)
Izvirni znanstveni članek
Oznake: Bactrocera oleae;Olive cultivars;Olive fruit fly;Olive oil quality;
In order to evaluate the role of intrinsic characteristics of olive cultivars on dynamics of oil quality parameters changes related to the olive fruit fly (Bactrocera oleae (Gmelin)) attack, two specific olive cultivars were compared, Istarska bjelica and Buža. I. bjelica is characterised by late ri ...
Leto: 2010 Vir: Repozitorij Univerze na Primorskem (RUP)
Izvirni znanstveni članek
Oznake: olive oil;phenolic compounds;sensory properties;Istrska belica;
Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'
Leto: 2016 Vir: Univerza na Primorskem (UP)
Radijska ali televizijska oddaja
Oznake: olja;rastlinska olja;prehranska vrednost;
Leto: 2012 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 8
Ključne besede:





Leto izdaje:



Avtorji:





Repozitorij:
Tipologija:



Jezik: