Senzorična in prehranska vrednost izbranih pasteriziranih in steriliziranih gotovih jedi

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:	664.93.036:543.61:543.9:579.24
COBISS:	3202680
Views:	1610
Downloads:	370
Average score:	0 (0 votes)
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Secondary language:	English
Secondary title:	Sensory and dietary value of the chosen pasteurized and sterilized prepared foods
Secondary keywords:	prepared foods;segedin golaž;ričet;pasteurized segedin golaž;sterilized segedin golaž;pasteurized ričet;sterilized ričet;packing;PVC foil;cans;storage;chemical composition;dietary fibre;sensory properties;microbial quality;
URN:	pdf
Type (COBISS):	Undergraduate thesis
Pages:	X, 75 f.
Keywords (UDC):	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;analytical chemistry;analizna kemija;analysis of different substances;analytical control in production conditions;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;mathematics;natural sciences;naravoslovne vede;matematika;biological sciences in general;biologija;microbiology;mikrobiologija;general microbiology;
ID:	23359