diplomsko delo, univerzitetni študij
David Lesar (Author), Terezija Golob (Reviewer), Božidar Žlender (Mentor), Lea Demšar (Co-mentor)

Abstract

Tehnologija in kakovost suhih domačih klobas na Slovenskem

Keywords

mesni izdelki;suhe klobase;Slovenija;slovenske pokrajine;senzorične lastnosti;kemijska sestava;sprejemljivost živil;

Data

Language: Slovenian
Year of publishing:
Source: Ljubljana
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [D. Lesar]
UDC: 637.52(497.4):543.9:543.62
COBISS: 3878008 Link will open in a new window
Views: 1273
Downloads: 307
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: Technology and quality of dry sausages in Slovenia
Secondary keywords: meat products;dry sausages;Slovenia;Slovenian regions;sensory properties;chemical composition;palatability;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 61 f., [9] f. pril.
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;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;chemistry;crystallography;mineralogy;kemija;analytical chemistry;analizna kemija;analysis of different substances;analytical control in production conditions;
ID: 23563