diplomsko delo, univerzitetni študij
Marko Boštjančič (Author), Rajko Vidrih (Reviewer), Terezija Golob (Mentor)

Abstract

Hranilna vrednost surove in toplotno obdelane zelenjave

Keywords

zelenjava;vrtnine;toplotna obdelava;blanširanje;energijska vrednost;hranilna vrednost;kemijska sestava;prehranske tabele;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Boštjančič]
UDC: 641.1:635.1/.8:543.61
COBISS: 4103288 Link will open in a new window
Views: 293
Downloads: 50
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Nutritional value of raw and cooked vegetables
Secondary keywords: vegetables;heat treatment;blanching;energy values;nutritional values;chemical composition;food composition database;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 78 f., [3] f. pril.
ID: 12021350
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