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Hranilna vrednost in senzorične značilnosti slovenskih sirovih štrukljev : diplomsko delo, univerzitetni študij = Nutritional value and sensory characteristics of Slovenian cottage cheese "štruklji" : graduation thesis, university studiesŽagar, Polona, 1985-Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [P. Žagar], 2012Language - slovenianCOBISS.SI-ID - 4078968
Author
Žagar, Polona, 1985-
Other authors
Golob, Terezija, 1950- |
Demšar, Lea, 1963-
Topics
tradicionalne jedi |
nacionalne jedi |
sirovi štruklji |
hranilna vrednost |
fizikalnokemijske lastnosti |
senzorične lastnosti |
senzorično ocenjevanje |
profiliranje arome |
profiliranje arome |
traditional foods |
national dishes |
cottage cheese "štruklji" |
nutritional values |
physicochemical properties |
sensory characteristics |
sensory evaluation |
aroma profiling |
aroma profiling
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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Žagar, Polona, 1985- | |
Golob, Terezija, 1950- | 09980 |
Demšar, Lea, 1963- | 07783 |
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