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Sprejemljivost mesne emulzije z manj soli in natrija : diplomsko delo, univerzitetni študij = Acceptance of meat emulsion with less salt and sodium : graduation thesis, university studiesPrimožič, Mojca, 1987-Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Primožič], 2012Language - slovenianCOBISS.SI-ID - 4114808
Author
Primožič, Mojca, 1987-
Other authors
Žlender, Božidar |
Polak, Tomaž, 1975- |
Pogačnik da Silva, Lea
Topics
emulzije |
mesne emulzije |
vsebnost soli |
nitritna sol |
morska sol |
kosmičena sol |
solni cvet |
fizikalno-kemijske lastnosti |
tekstura |
senzorične lastnosti |
senzorične lastnosti |
emulsions |
meat emulsions |
content of salt |
nitrite salt |
sea salt |
flake salt |
salt flower |
physicochemical properties |
texture |
sensory properties |
sensory properties
Library | Call number – location, accession no. ... | Copy status |
---|---|---|
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1482 a IN: 0020287 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1482 IN: 0020286 |
available - outside loan, loan period: 1 months |
Shelf entry
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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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Primožič, Mojca, 1987- | |
Žlender, Božidar | 03100 |
Polak, Tomaž, 1975- | 20349 |
Pogačnik da Silva, Lea | 15650 |
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