diplomsko delo, univerzitetni študij
Jana Anzeljc (Author), Lea Demšar (Reviewer), Božidar Žlender (Mentor), Tomaž Polak (Co-mentor)

Abstract

Sprejemljivost čuftov v paradižnikovi omaki z manj soli

Keywords

gotove jedi;čufti;sol;zmanjševanje vsebnosti soli;vsebnost soli;paradižnikova omaka;kemijska sestava;senzorične lastnosti;tekstura;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [J. Anzeljc]
UDC: 641.1:664.9:664.41:543.92
COBISS: 4292472 Link will open in a new window
Views: 299
Downloads: 72
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: Acceptance of meat balls in tomato sauce with less salt
Secondary keywords: ready to eat foods;meat balls;salt;reducing salt;salt content;tomato sauce;chemical composition;sensory properties;texture;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 52 f.
ID: 12021295
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