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Kakovost različnih olj in paniranega živila po večkratnem cvrtju : magistrsko delo = The quality of different oils and fried food after repeated frying : M. Sc. ThesisLazar, NežkaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [N. Lazar], 2020Language - slovenianCOBISS.SI-ID - 32434947
Author
Lazar, Nežka
Other authors
Demšar, Lea, 1963- |
Vidrih, Rajko, 1960-
Topics
olja |
cvrtje |
večkratno cvrtje |
panirano živilo |
kakovost olja |
oksidacijska stabilnost olja |
maščobnokislinska sestava |
akrilamid |
senzorične lastnosti |
oils |
frying |
repeated frying |
breaded food |
oil quality |
oxidative stability of oil |
fatty acid composition |
acrylamide |
sensory properties
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Pickup location |
Material status | Reservation |
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BF, Dept. of Food Science and Technology, Lj. |
available - outside loan, loan period: 1 months
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Call number – location, accession no. ... |
Copy status |
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Knjižnica Du2 Ž 0000000120 a IN: 0024080 Knjižnica Du2 Ž 120 a IN: 0024080 |
available - outside loan, loan period: 1 months
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Knjižnica Du2 Ž 0000000120 IN: 0024079 Knjižnica Du2 Ž 120 IN: 0024079 |
available - outside loan, loan period: 1 months
|
Shelf entry
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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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Lazar, Nežka | |
Demšar, Lea, 1963- | 07783 |
Vidrih, Rajko, 1960- | 05733 |
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