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Uporaba govejega mesa v kulinariki : diplomsko delo
Damjanović, Vanja, 2002-
Diplomsko delo temelji na predstavitvi postopkov razseka, zorenja, mariniranja, shranjevanja ter toplotne obdelave. Navedene postopke je treba upoštevati, če želimo ohraniti kakovost. Predstavljeni ...so glavni kosi govejega mesa, kot so: goveji file, bržola, šimbas in križ ter njihova kulinarična ponudba v Restavraciji Šobec. Cilj diplomskega dela je spremljati zorenje posameznih kosov mesa in iz njih pripraviti kulinarično privlačne mesne jedi. Na koncu sledi videnje celotnega dela avtorice o sami govedini, njeni pripravi in uporabi.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Bled : [V. Damjanović], 2024
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