Vpliv lizocima in propionskih bakterij na potek zorenja in senzorične lastnosti ementalskega sira : diplomsko delo, univerzitetni študij; The influence of lysozyme and propionic bacteria on the ripening and sensory properties of Emmental cheese : graduation thesis, university studies

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Vpliv lizocima in propionskih bakterij na potek zorenja in senzorične lastnosti ementalskega sira : diplomsko delo, univerzitetni študij = The influence of lysozyme and propionic bacteria on the ripening and sensory properties of Emmental cheese : graduation thesis, university studies

Rob, Dejan

Type of material - undergraduate thesis

Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [D. Rob], 2001

Language - slovenian

COBISS.SI-ID - 2590072

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Other authors
Perko, Bogdan | Rogelj, Irena, 1955-

Availability in libraries

Library/institution	City	Acronym	For loan	Other holdings
BF, Department of Food Science and Technology, Lj.	Ljubljana	BFZIV	outside loan 2 cop.

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Perko, Bogdan	06981
Rogelj, Irena, 1955-	08857

Source: Personal bibliographies and: SICRIS

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