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Vpliv različnih metod soljenja in razsoljevanja na kakovost kraškega zašinka : diplomsko delo, univerzitetni študij = The influence of different methods of salting and curing on the quality of kraški zašink : graduation thesis, university studiesVišnjevec, IrenaType of material - undergraduate thesisPublication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [I. Višnjevec], 2006Language - slovenianCOBISS.SI-ID - 3190648
Author
Višnjevec, Irena
Other authors
Demšar, Lea, 1963- |
Golob, Terezija, 1950-
Topics
mesni izdelki |
kraški zašink |
soljenje |
razsoljevanje |
morska sol |
nitriti |
nitrati |
vsebnost vode |
vrednost aw |
vrednost pH |
senzorične lastnosti |
barva |
tekstura |
tekstura |
meat products |
kraški zašink |
salting |
curing |
sea salt |
nitrites |
nitrates |
content of water |
aw value |
pH value |
sensory properties |
colour |
texture
Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
outside loan 2 cop.
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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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Višnjevec, Irena | |
Demšar, Lea, 1963- | 07783 |
Golob, Terezija, 1950- | 09980 |
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