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Tehnološki postopek proizvodnje kmečke tünke v Mesarstvu Valenko : diplomska naloga
Valenko, Jurij, [1986-]
V teoretičnem delu diplomske naloge je opisan tehnološki postopek proizvodnje kmečke tünke, kemijske in mikrobiološke analizne metode ter oblikovanje proizvodne in prodajne cene izdelka. V ...eksperimentalnem delu je opisan tehnološki postopek proizvodnje, mikrobiološke in kemijske analize so bile opravljene v Izobraževalnem centru Piramida Maribor in v laboratoriju na Ptujuter v Ljubljani. Kalo, izguba vode pri tehnološkem postopku proizvodnje med kuhanjem, je 26,83 %. Povprečen kos mesa iz tünke brez zaseke vsebuje: vode: 36,67 % maščob: 4,69 % beljakovin: 27,14 %
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [J. Valenko], november 2008
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