Jezik: | Slovenski jezik |
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Leto izida: | 2008 |
Izvor: | Ljubljana |
Tipologija: | 2.11 - Diplomsko delo |
Organizacija: | UL BF - Biotehniška fakulteta |
Založnik: | [T. Blaznik] |
UDK: | 641.887:641.51:664.22/.25 |
COBISS: | 3464056 |
Št. ogledov: | 3662 |
Št. prenosov: | 376 |
Ocena: | 0 (0 glasov) |
Metapodatki: |
Sekundarni jezik: | Angleški jezik |
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Sekundarni naslov: | ǂThe ǂeffect of thickeners on rheological properties of sauces in pasteurized chilled ready-to-eat meals |
Sekundarne ključne besede: | ready-to-eat meals;polydispersed systems;sauces;starch;sauce thickeners;potato starch;rice starch;corn starch;modified corn starch;sauce thickening;storage;sensory properties;rheological properties;viscosity;texture; |
URN: | |
Vrsta dela (COBISS): | Diplomsko delo |
Komentar na gradivo: | Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo |
Strani: | X, 70 f. |
Ključne besede (UDK): | applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;home economics;domestic science;housekeeping;gospodinjstvo;stanovanje;food;cooking;dishes;živila;kuhanje;jedi;applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;home economics;domestic science;housekeeping;gospodinjstvo;stanovanje;food;cooking;dishes;živila;kuhanje;jedi;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;starch;amylaceous materials;škrob;škrobni materiali; |
ID: | 23429 |