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Vpliv gretja in hlajenja na fazne prehode čokolade : diplomsko delo = Effect of heating and cooling on phase transitions of chocolate : B. Sc. thesisKopač, Tomaž, živilecType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [T. Kopač], 2021Language - slovenianCOBISS.SI-ID - 73998595
Author
Kopač, Tomaž, živilec
Other authors
Prislan, Iztok |
Polak, Tomaž, 1975-
Topics
čokolada |
fazni prehodi |
polimorfna oblika |
taljenje |
temperatura taljenja |
kristalizacija |
diferenčna dinamična kalorimetrija |
chocolate |
phase transitions |
polymorphic form |
melting |
melting temperature |
crystallizaton |
differential scanning calorimetry
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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. ... |
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Knjižnica Du1 ŽP 0000000590 a IN: 0024378 Knjižnica Du1 ŽP 590 a IN: 0024378 |
available - outside loan, loan period: 1 months
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Knjižnica Du1 ŽP 0000000590 IN: 0024377 Knjižnica Du1 ŽP 590 IN: 0024377 |
available - outside loan, loan period: 1 months
|
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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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Kopač, Tomaž, živilec | |
Prislan, Iztok | 23417 |
Polak, Tomaž, 1975- | 20349 |
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