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Uticaj različitih starter-kultura i vremena zrenja na kvalitet "Roške salame" = The influence of different starter cultures and time of ripening on the quality of "Roška salami"Rajar, Alenka ...Source: Tehnologija mesa : naučni časopis = Meat technology : scientific journal. - ISSN 0494-9846 (Vol. 44, no. 5/6, 2003, str. 204-211)Type of material - article, component partPublish date - 2003Language - serbianCOBISS.SI-ID - 2862968
Author
Rajar, Alenka |
Demšar, Lea, 1963- |
Meszaroš, Anja |
Žlender, Božidar
Topics
sausages |
dry fermented sausages |
starters |
time of ripening |
sensory quality |
chemical composition |
physical properties |
mesni izdelki |
salame |
roška salama |
starterske kulture |
čas zorenja |
senzorične lastnosti |
kemična sestava |
fizikalne lastnosti
source: Tehnologija mesa : naučni časopis = Meat technology : scientific journal. - ISSN 0494-9846 (Vol. 44, no. 5/6, 2003, str. 204-211)
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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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Rajar, Alenka | 04450 |
Demšar, Lea, 1963- | 07783 |
Meszaroš, Anja | 22453 |
Žlender, Božidar | 03100 |
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