povezava s proizvodno prakso
Maja Gantar (Author), Terezija Golob (Reviewer), Lea Demšar (Mentor), Tomaž Polak (Co-mentor)

Abstract

Profil senzoričnih lastnosti krvavic na Slovenskem

Keywords

mesni izdelki;krvavice;začimbe;senzorične lastnosti;kemijska sestava;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Demšar]
UDC: 637.523/.524:543.92
COBISS: 4293240 Link will open in a new window
Views: 342
Downloads: 61
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Other data

Secondary language: English
Secondary title: Sensory characteristics of Slovenia blood sausage krvavica
Secondary keywords: meat products;blood sausages;spices;sensory properties;chemical composition;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 68 f., [6] f. pril.
ID: 12021289
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