diplomsko delo, univerzitetni študij
Polona Žagar (Author), Lea Demšar (Reviewer), Terezija Golob (Mentor)

Abstract

Hranilna vrednost in senzorične značilnosti slovenskih sirovih štrukljev

Keywords

tradicionalne jedi;nacionalne jedi;sirovi štruklji;hranilna vrednost;fizikalnokemijske lastnosti;senzorične lastnosti;senzorično ocenjevanje;profiliranje arome;

Data

Language: Slovenian
Year of publishing:
Source: Ljubljana
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Žagar]
UDC: 641.56:543.61:543.92
COBISS: 4078968 Link will open in a new window
Views: 1198
Downloads: 315
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: Nutritional value and sensory characteristics of Slovenian cottage cheese "štruklji"
Secondary keywords: traditional foods;national dishes;cottage cheese "štruklji";nutritional values;physicochemical properties;sensory characteristics;sensory evaluation;aroma profiling;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 58 f., [7] f. pril.
Keywords (UDC): 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;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;
ID: 23637