diplomsko delo, univerzitetni študij
Amadeja Rožman (Author), Terezija Golob (Reviewer), Božidar Žlender (Mentor), Tomaž Polak (Co-mentor)

Abstract

Vpliv zmanjšanja vsebnosti in zamenjave nitritne soli na kakovost prekajenih šunk

Keywords

šunka;prekajena šunka;nitritna sol;nadomestek soli;fosfati;zmanjševanje soli;barva;slanost;senzorične lastnosti;tehnološka kakovost;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [A. Rožman]
UDC: 637.525.3+664.92:664.41:543.92
COBISS: 4292728 Link will open in a new window
Views: 229
Downloads: 41
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Effect of nitrite salt content reduction and substitution on smoked cooked hams quality
Secondary keywords: ham;smoked ham;nitrite salt;salt substitute;phosphates;reducing salt;color;saltiness;sensory characteristics;technology properties;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX, 66 f.
ID: 12021294
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