Razvoj in izdelava domače klobase z ajdovo kašo in s suhimi hruškami v mesni predelavi Lečnik : diplomsko delo
Petrej, Maruša
Namen diplomskega dela je bil razviti nov izdelek z optimalno recepturo za Mesarijo in gostinstvo Lečnik. Za izdelek je bila napisana deklaracija, kar je zelo pomembno, saj s tem potrošnike obvestimo ...o sestavi izdelave, primerni shrambi, datumom uporabe, pripravi izdelka itd. Ovrednotili smo tehnološke postopke izdelave domače klobase z ajdovo kašo in s suhimi hruškami. Določili smo rok uporabnosti na podlagi senzoričnih in mikrobioloških analiz. Določitev roka uporabnosti je pomembna, saj s tem zagotovimo, da je živilo varno in kakovostno. Klobasa se je po izdelavi vakuumsko zapakirala in nato mikrobiološko in senzorično analizirala do 14. dne po izdelavi. Na osnovi rezultatov je bilo ugotovljeno, da je rok uporabnosti domače klobase z ajdovo kašo in s suhimi hruškami najmanj 14 dni.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [M. Petrej], 2019
čitalnica d 637.5 PETREJ, M. Razvoj in ... IN: 000019466
čitalnica d 637.5 PETREJ, M. Razvoj in ... IN: 000019466
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