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Tehnološki postopek izdelave ter kemijska, mikrobiološka in senzorična kakovost trniča : magistrsko delo = Technological procedure and chemical, microbiological, and sensorial quality of trnič : M. Sc. ThesisKastelec, LaraType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [L. Kastelec], 2020Language - slovenianCOBISS.SI-ID - 48502531
Author
Kastelec, Lara
Other authors
Čanžek Majhenič, Andreja |
Klančnik, Anja
Topics
mlečni izdelki |
sir |
tradicionalni slovenski sir |
trnič |
tehnološki postopki |
posneto mleko |
kisanje mleka |
odcejanje |
sušenje |
kemijska sestava |
maščobe |
beljakovine |
sol |
suha snov |
mikrobiološke značilnosti |
mlečnokislinske bakterije |
senzorična kakovost |
senzorične lastnosti |
dairy products |
cheese |
traditional Slovenian cheese |
trnič |
technological processes |
skimmed milk |
acidification of milk |
straining |
drying |
chemical composition |
fats |
proteins |
salt |
dry matter |
microbiological properties |
lactic acid bacteria |
sensory quality |
sensory properties
Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
outside loan 2 cop.
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Shelf entry
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Year | Impact factor | Edition | Category | Classification | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Kastelec, Lara | |
Čanžek Majhenič, Andreja | 15659 |
Klančnik, Anja | 22491 |
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