magistrsko delo
Tatjana Berčič (Author), Božidar Žlender (Mentor), Irena Rogelj (Co-mentor)

Abstract

Senzorični in prehranski parametri kakovosti sušene klobase z dodatkom probiotika in prebiotika

Keywords

mesni izdelki;sušene mesnine;sušene klobase;starterske kulture;probiotiki;prebiotiki;zmanjšana vsebnost maščob;senzorične lastnosti;prehranska vrednost;preživelost Lactobacillus paracasei subsp. paracasei;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Berčič]
UDC: 637.52:579.67:543.61:543.9
COBISS: 3233912 Link will open in a new window
Views: 310
Downloads: 55
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Sensory and nutritional properties of dry fermented sausages with the addition of probiotics and prebiotics
Secondary keywords: meat products;dry-cured products;dry fermented sausages;starters;probiotics;prebiotics;low fat products;sensory properties;nutritional properties;survival Lactobacillus paracasei subsp. paracasei;
Type (COBISS): Master's thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 67 f.
ID: 12014876