Sprejemljivost čuftov v paradižnikovi omaki z manj soli : diplomsko delo, univerzitetni študij; Acceptance of meat balls in tomato sauce with less salt : graduation thesis, university studies

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

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Sprejemljivost čuftov v paradižnikovi omaki z manj soli : diplomsko delo, univerzitetni študij = Acceptance of meat balls in tomato sauce with less salt : graduation thesis, university studies

Anzeljc, Jana

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [J. Anzeljc], 2013

Language - slovenian

COBISS.SI-ID - 4292472

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

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Other authors
Žlender, Božidar | Polak, Tomaž, 1975- | Demšar, Lea

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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 1513 a IN: 0020867	available - outside loan, loan period: 1 months
Hodnik DN 1513 IN: 0020866	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
Anzeljc, Jana
Žlender, Božidar	03100
Polak, Tomaž, 1975-	20349
Demšar, Lea	07783

Source: Personal bibliographies and: SICRIS

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