diplomsko delo, univerzitetni študij
Darja Janežič (Author), Barbara Jeršek (Reviewer), Božidar Žlender (Mentor)

Abstract

Vpliv naravnih začimb in začimbnih ekstraktov na parametre kakovosti pasteriziranih gotovih jedi

Keywords

gotove jedi;pasterizirane gotove jedi;piščančji paprikaš;bograč;mleta rdeča paprika;ekstrakt rdeče paprike;senzorične lastnosti;kemijska sestava;obstojnost gotovih jedi;skladiščenje;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [BF, Oddelek za živilstvo]
UDC: 641.4/.5+664.8/.9.036.037:543.06:579.24
COBISS: 3217272 Link will open in a new window
Views: 328
Downloads: 71
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: ǂThe ǂinfluence of natural spices and spice extracts on quality parameters of ready-to-eat foods
Secondary keywords: ready-to-eat foods;pasteurizated ready-to-eat foods;chicken paprikash;bograc;red paprika;extract of red paprika;sensory properties;chemical composition;shelf life;storage;
Type (COBISS): Undergraduate thesis
Pages: IX, 59 f.
ID: 12021381