Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali : diplomsko delo, univerzitetni študij; Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners : graduation thesis, university studies

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Senzorična kakovost in stabilnost paradižnikovih omak z zmanjšano vsebnostjo kuhinjske soli in različnimi zgoščevali : diplomsko delo, univerzitetni študij = Sensory quality and stability of tomato sauces with reduced content of table salt and various thickeners : graduation thesis, university studies

Perović, Anja, 1987-

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [A. Perović], 2012

Language - slovenian

COBISS.SI-ID - 4041336

Link(s):
http://www.digitalna-knjiznica.bf.uni-lj.si/dn_perovic_anja.pdf
Repository of the University of Ljubljana – RUL

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Author
Perović, Anja, 1987-

Other authors
Demšar, Lea, 1963- | Polak, Tomaž, 1975- | Požrl, Tomaž, 1968-

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
Perović, Anja, 1987-
Demšar, Lea, 1963-	07783
Polak, Tomaž, 1975-	20349
Požrl, Tomaž, 1968-	19203

Source: Personal bibliographies and: SICRIS

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