ǂThe ǂinfluence of Slovenian traditional and modified Spanish style production technology on the sensory quality of table olives from Slovenian Istria

Fourth European Conference on Sensory and Consumer Research 'A sense of quality', 5-8 September 2010, Vitoria-Gasteiz, Spain

Povzetek

The influence of Slovenian traditional and modified Spanish style production technology on the sensory quality of table olives from Slovenian Istria

table olives;traditional production;biophenols;

Jezik:	Angleški jezik
Leto izida:	2010
Izvor:	Vitoria-Gasteiz
Tipologija:	3.15 - Prispevek na konferenci brez natisa
Organizacija:	UP - Univerza na Primorskem
UDK:	664.85:634.63(497.47)
COBISS:	1867987
Št. ogledov:	3993
Št. prenosov:	20
Ocena:	0 (0 glasov)
Metapodatki:

Sekundarni jezik:	Neznan jezik
Vrsta dela (COBISS):	Delo ni kategorizirano
Ključne besede (UDK):	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;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;fruit growing;hortikultura na splošno;various tropical and subtropical fruits;različno tropsko in subtropsko sadje;
ID:	1493740