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Profil senzoričnih lastnosti krvavic na Slovenskem : povezava s proizvodno prakso : diplomsko delo, univerzitetni študij = Sensory characteristics of Slovenia blood sausage krvavica : relation with manufacturing practice : graduation thesis, university studiesGantar, Maja, 1985-Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Demšar], 2013Language - slovenianCOBISS.SI-ID - 4293240
Author
Gantar, Maja, 1985-
Other authors
Demšar, Lea, 1963- |
Polak, Tomaž, 1975- |
Golob, Terezija, 1950-
Topics
mesni izdelki |
krvavice |
začimbe |
senzorične lastnosti |
kemijska sestava |
kemijska sestava |
meat products |
blood sausages |
spices |
sensory properties |
chemical composition |
chemical composition
Library | Call number – location, accession no. ... | Copy status |
---|---|---|
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1516 a IN: 0020873 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1516 IN: 0020872 |
available - outside loan, loan period: 1 months |
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Year | Impact factor | Edition | Category | Classification | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
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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Gantar, Maja, 1985- | |
Demšar, Lea, 1963- | 07783 |
Polak, Tomaž, 1975- | 20349 |
Golob, Terezija, 1950- | 09980 |
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