Izboljšanje prehranske vrednosti in trajnosti kruha z dodatkom grozdnih tropin in oljčne pogače : doktorska disertacija; Improving the nutritional value and a shelf life of bread with the addition of grape pomace and olive cake : doctoral dissertation

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Izboljšanje prehranske vrednosti in trajnosti kruha z dodatkom grozdnih tropin in oljčne pogače : doktorska disertacija = Improving the nutritional value and a shelf life of bread with the addition of grape pomace and olive cake : doctoral dissertation

Šporin, Monika

Type of material - dissertation ; adult, serious

Publication and manufacture - Ljubljana : [M. Šporin], 2019

Language - slovenian, english

COBISS.SI-ID - 5079928

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Digitalna knjižnica Slovenije - dLib.si

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Smole Možina, Sonja | Kovač, Boris, biotehnolog, 1964-

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

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Knjižnica DD 299 IN: 0023604	available - outside loan, loan period: 1 months

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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
Šporin, Monika
Smole Možina, Sonja	07030
Kovač, Boris, biotehnolog, 1964-	11222

Source: Personal bibliographies and: SICRIS

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