diplomsko delo, univerzitetni študij
Mateja Torjan (Author), Jasna Bertoncelj (Reviewer), Božidar Žlender (Mentor), Lea Demšar (Co-mentor)

Abstract

Senzorična sprejemljivost kranjske klobase z manj nitritne in kuhinjske soli

Keywords

mesni izdelki;kranjska klobasa;nitritna sol;kuhinjska sol;manjša vsebnost soli;aroma;barva;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Torjan]
UDC: 637.524+664.92:664.41:543.92
COBISS: 4292984 Link will open in a new window
Views: 315
Downloads: 54
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Acceptability of Carniolan sausage with reduced nitrite and salt content
Secondary keywords: meat products;Carniolan sausage;nitrite salt;table salt;reduced salt content;flavour;color;sensory quality;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX, 49 f.
ID: 12021292
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