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Kakovost, predelava in kulinarična uporabnost kunčjega mesa : diplomsko delo = Rabbit meat quality, processing and culinary value : B. Sc. thesisŠčap, JanType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [J. Ščap], 2021Language - slovenianCOBISS.SI-ID - 51472387
Author
Ščap, Jan
Other authors
Demšar, Lea, 1963- |
Pogačnik, Lea
Topics
meso |
kunčje meso |
kemijska sestava |
prehrana |
prehranska vrednost |
senzorične lastnosti |
kakovost mesa |
funkcionalna živila |
meat |
rabbit meat |
chemical composition |
nutrition |
nutritional value |
sensory properties |
meat quality |
functional foods
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Material status | Reservation |
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BF, Dept. of Food Science and Technology, Lj. |
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Knjižnica Du1 ŽP 0000000577 a IN: 0024239 Knjižnica Du1 ŽP 577 a IN: 0024239 |
available - outside loan, loan period: 1 months
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Knjižnica Du1 ŽP 0000000577 IN: 0024238 Knjižnica Du1 ŽP 577 IN: 0024238 |
available - outside loan, loan period: 1 months
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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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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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Ščap, Jan | ![]() |
Demšar, Lea, 1963- | 07783 |
Pogačnik, Lea | 15650 |
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