Jezik: | Slovenski jezik |
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Leto izida: | 2012 |
Izvor: | Ljubljana |
Tipologija: | 2.11 - Diplomsko delo |
Organizacija: | UL BF - Biotehniška fakulteta |
Založnik: | [A. Perović] |
UDK: | 641.8:664.22/.25+664.41:543.92 |
COBISS: | 4041336 |
Št. ogledov: | 1260 |
Št. prenosov: | 333 |
Ocena: | 0 (0 glasov) |
Metapodatki: |
Sekundarni jezik: | Angleški jezik |
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Sekundarni naslov: | Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners |
Sekundarne ključne besede: | sauces;tomato sauces;table salt;salt reduction;sauce thickeners;corn starch;wheat flour;gluten-free flour;sensory properties;rheological properties;viscosity;texture;pH; |
Vrsta dela (COBISS): | Diplomsko delo |
Komentar na gradivo: | Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo |
Strani: | X, 53 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;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;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;edible minerals;živila mineralnega izvora;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: | 23625 |