Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali : diplomsko delo, univerzitetni študij; Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners : graduation thesis, university studies

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali : diplomsko delo, univerzitetni študij = Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners : graduation thesis, university studies

Perović, Anja, 1987-

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [A. Perović], 2012

Language - slovenian

COBISS.SI-ID - 4041336

Link(s):
http://www.digitalna-knjiznica.bf.uni-lj.si/dn_perovic_anja.pdf
Repository of the University of Ljubljana – RUL

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Author
Perović, Anja, 1987-

Other authors
Demšar, Lea | Polak, Tomaž, 1975- | Požrl, Tomaž

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

Call number – location, accession no. ...	Copy status
Hodnik DN 1455 IN: 0020074	available - outside loan, loan period: 1 months
Hodnik DN 1455 a IN: 0020075	available - outside loan, loan period: 1 months

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Perović, Anja, 1987-
Demšar, Lea	07783
Polak, Tomaž, 1975-	20349
Požrl, Tomaž	19203

Source: Personal bibliographies and: SICRIS

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