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Vpliv dodatka ksantana na tvorbo heterocikličnih aminov v mesnem siru [Elektronski vir] : magistrsko delo = Effects of xanthan addition on the formation of heterocyclic amines of meat-cheese : M. Sc. ThesisPokovec, ŽigaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [Ž. Pokovec], 2023Language - slovenianCOBISS.SI-ID - 166633475
Author
Pokovec, Žiga
Other authors
Polak, Tomaž, 1975- |
Korošec, Mojca, 1973-
Topics
meso |
mesni izdelki |
mesna emulzija |
mesni sir |
toplotna obdelava |
heterociklični aromatski amini |
hidrokoloidi |
ksantan gumi |
instrumentalno merjenje teksture |
meat |
meat products |
meat emulsion |
meat-cheese |
heat treatment |
heterocyclic aromatic amines |
hydrocolloids |
xanthan gumi |
instrumental texture measurement
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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Pokovec, Žiga | |
Polak, Tomaž, 1975- | 20349 |
Korošec, Mojca, 1973- | 23075 |
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