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Nutrition, functional and sensory properties of foodsType of material - proceedings ; adult, seriousPublication and manufacture - Cambridge : Royal Society of Chemistry, cop. 2013Language - englishISBN - 978-1-84973-644-2; 1-84973-644-8COBISS.SI-ID - 36894213
Other authors
Ho, Chi-Tang, 1944-
Topics
Food |
Nutrition |
Functional foods |
Food |
Sensory evaluation |
živilska tehnologija |
prehrana |
živila |
senzorične analize |
organska kemija |
arome |
karcinogene arome |
analize melamina |
rdeča vina |
encimatsko čiščenje |
žitni proteini |
encimatska modifikacija |
generiranje arome |
listi koriandra |
senzorično zaznavanje arome |
kamilica |
hlapne aromatske konstituente |
olupki citrusov |
senzorične karakteristike jogurta |
ultrazvok visoke intenzitete |
fenolne spojine kave |
mikroenkapsulirani produkti žafrana |
eterična olja |
lovorjevi listi |
olivno olje |
mikroemulzije |
naravne arome |
antimikrobna aktivnost |
prehrambena vrednost živil |
funkcionalne lastnosti živil |
učinki na zdravje |
zborniki
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Library/institution |
City | Acronym | For loan | Other holdings |
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Central Technological Library of the University of Ljubljana | Ljubljana | CTK |
outside loan 1 cop.
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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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Ho, Chi-Tang, 1944- | ![]() |
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