Vpliv zniževanja soli v mesnih izdelkih na vsebnost skupnega števila mikroorganizmov

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2012
Source:	Maribor
Typology:	2.09 - Master's Thesis
Organization:	UM FKBV - Faculty of Agriculture
Publisher:	[I.L. Kropf]
UDC:	637.523:579.67:613.2(043)
COBISS:	3364908
Views:	941
Downloads:	30
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary keywords:	krajnska sausage;hot dog;salt content;cronic illnes;microbiology of meat products;
URN:	URN:SI:UM:
Type (COBISS):	Master's thesis/paper
Thesis comment:	Mag. delo, Univ. v Mariboru, Fak. za kmet. in biosist. vede
Pages:	XI, 72 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;mathematics;natural sciences;naravoslovne vede;matematika;biological sciences in general;biologija;microbiology;mikrobiologija;applied microbiology;uporabna mikrobiologija;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;medical sciences;medicina;hygiene generally;personal health and hygiene;higiena splošno;osebno zdravje in higiena;dietetics;nutrition principles applied to feeding and foods;dietetika;prehrambna načela glede na hranjenje in vrsto hrane;
ID:	8880