Jezik: | Slovenski jezik |
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Leto izida: | 2006 |
Izvor: | Ljubljana |
Tipologija: | 2.11 - Diplomsko delo |
Organizacija: | UL BF - Biotehniška fakulteta |
Založnik: | [BF, Oddelek za živilstvo] |
UDK: | 664.93.036:543.61:543.9:579.24 |
COBISS: | 3202680 |
Št. ogledov: | 1610 |
Št. prenosov: | 370 |
Ocena: | 0 (0 glasov) |
Metapodatki: |
Sekundarni jezik: | Angleški jezik |
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Sekundarni naslov: | Sensory and dietary value of the chosen pasteurized and sterilized prepared foods |
Sekundarne ključne besede: | prepared foods;segedin golaž;ričet;pasteurized segedin golaž;sterilized segedin golaž;pasteurized ričet;sterilized ričet;packing;PVC foil;cans;storage;chemical composition;dietary fibre;sensory properties;microbial quality; |
URN: | |
Vrsta dela (COBISS): | Diplomsko delo |
Strani: | X, 75 f. |
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;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;mathematics;natural sciences;naravoslovne vede;matematika;biological sciences in general;biologija;microbiology;mikrobiologija;general microbiology; |
ID: | 23359 |