Vpliv dodatka trehaloze na tehnološke in senzorične lastnosti kruha : magistrsko delo; Influence of trehalose addition on technological and sensory properties of bread : M. Sc. Thesis

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

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Vpliv dodatka trehaloze na tehnološke in senzorične lastnosti kruha : magistrsko delo = Influence of trehalose addition on technological and sensory properties of bread : M. Sc. Thesis

Ferk, Mojca, živilka

Type of material - master's thesis ; adult, serious

Publication and manufacture - Ljubljana : [M. Ferk], 2021

Language - slovenian

COBISS.SI-ID - 60013571

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Other authors
Požrl, Tomaž, 1968- | Polak, Tomaž, 1975- | Šegatin, Nataša

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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
Knjižnica Du2 Ž 132 a IN: 0024279	available - outside loan, loan period: 1 months
Knjižnica Du2 Ž 132 IN: 0024278	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
Ferk, Mojca, živilka
Požrl, Tomaž, 1968-	19203
Polak, Tomaž, 1975-	20349
Šegatin, Nataša	08384

Source: Personal bibliographies and: SICRIS

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