diplomsko delo, univerzitetni študij
Monika Banovšek (Author), Barbara Jeršek (Reviewer), Bogdan Perko (Mentor), Andreja Čanžek Majhenič (Co-mentor)

Abstract

Vpliv dodatka sirišča na teksturo svežega sira

Keywords

mleko;surovo mleko;analiza mleka;skuta;kislinska koagulacija;sirišče himozin;encimska koagulacija;tekstura skute;senzorične lastnosti;kemijska analiza svežega sira;

Data

Language: Slovenian
Year of publishing:
Source: Ljubljana
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Banovšek]
UDC: 637.334:641.1:543.2/.9
COBISS: 3900536 Link will open in a new window
Views: 1351
Downloads: 338
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Influence of addition of rennet to the texture of fresh cheese
Secondary keywords: milk;raw milk;analysis of milk;acid coagulation;curd;rennet chymosin;enzymatic coagulation;texture of curd;sensory analysis;chemical analysis of fresh cheese;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 35 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;home economics;domestic science;housekeeping;gospodinjstvo;stanovanje;food;cooking;dishes;živila;kuhanje;jedi;mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;analytical chemistry;analizna kemija;chemical methods of analysis;
ID: 23577