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Senzorična sprejemljivost kranjske klobase z manj nitritne in kuhinjske soli : diplomsko delo, univerzitetni študij = Acceptability of Carniolan sausage with reduced nitrite and salt content : graduation thesis, university studiesTorjan, MatejaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Torjan], 2013Language - slovenianCOBISS.SI-ID - 4292984
Author
Torjan, Mateja
Other authors
Žlender, Božidar |
Demšar, Lea, 1963- |
Bertoncelj, Jasna
Topics
mesni izdelki |
kranjska klobasa |
nitritna sol |
kuhinjska sol |
manjša vsebnost soli |
aroma |
barva |
senzorične lastnosti |
senzorične lastnosti |
meat products |
Carniolan sausage |
nitrite salt |
table salt |
reduced salt content |
flavour |
color |
sensory quality |
sensory quality
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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Shelf entry
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Year | Impact factor | Edition | Category | Classification | ||||
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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 |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Torjan, Mateja | |
Žlender, Božidar | 03100 |
Demšar, Lea, 1963- | 07783 |
Bertoncelj, Jasna | 21789 |
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