magistrsko delo
Petra Gabrijelčič (Author), Nataša Šegatin (Reviewer), Lea Demšar (Mentor), Tomaž Polak (Co-mentor)

Abstract

Primernost toplotne obdelave mesa pri nizkih temperaturah

Keywords

meso;prašičje meso;goveje meso;toplotna obdelava;vpliv temperature;fizikalnokemijske lastnosti;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Gabrijelčič]
UDC: 637.5+664.9:641.52:543.2/.9
COBISS: 4635256 Link will open in a new window
Views: 340
Downloads: 58
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: ǂThe ǂsuitability of long time/low temperature thermal treatment of meat
Secondary keywords: meat;pork;beef;thermal treatment;influence of temperature;physico-chemical properties;sensory properties;
Type (COBISS): Master's thesis/paper
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XI, 56 f., [8] f. pril.
ID: 12014791