Vpliv različnih metod soljenja in razsoljevanja na kakovost kraškega zašinka

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2006
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[BF, Oddelek za živilstvo]
UDC:	637.52+664.92:541.48:539.5:543.9
COBISS:	3190648
Views:	1571
Downloads:	354
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	ǂThe ǂinfluence of different methods of salting and curing on the quality of kraški zašink
Secondary keywords:	meat products;kraški zašink;salting;curing;sea salt;nitrites;nitrates;content of water;aw value;pH value;sensory properties;colour;texture;
URN:	pdf
Type (COBISS):	Undergraduate thesis
Pages:	X, 49 f.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;produce of domestic (farmyard) animals and game;proizvodi domačih živali in divjadi;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;production and preservation of solid foodstuffs;proizvodnja in konzerviranje živil;mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;mathematics;natural sciences;naravoslovne vede;matematika;physics;fizika;physical nature of matter;fizikalna zgradba snovi;properties of materials affecting deformability;mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;analytical chemistry;analizna kemija;analysis by biological and biochemical reactions;biological methods used for analytical purposes;
ID:	23343