Kemijska sestava in kulinarična uporabnost sardonov (Engraulis encrasicolus)

diplomsko delo, univerzitetni študij

Aleš Glavič (Author), Terezija Golob (Reviewer), Lea Demšar (Mentor), Tomaž Polak (Co-mentor)

Abstract

Keywords

ribe;sardoni;Engraulis encrasicolus;sardele;Sardina pilchardus;kemijska sestava;fizikalno-kemijske lastnosti;maščobnokislinska sestava;senzorične lastnosti;pečeni sardoni;marinirani sardoni;

Data

Language:	Slovenian
Year of publishing:	2013
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[A. Glavič]
UDC:	637.56:597.541:543.61:543.92
COBISS:	4230520
Views:	254
Downloads:	51
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Chemical composition and culinary quality of anchovy (Engraulis encrasicolus)
Secondary keywords:	fish;anchovy;Engraulis encrasicolus;sardine;Sardina pilchardus;chemical composition;physico-chemical properties;fatty acid composition;sensory properties;baked anchovy;marinated anchovy;
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	IX, 55 f.
ID:	12021308