Search results su=ocvrt krompir UL :: COBISS+

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1.	Nastanek trans izomerov maščobnih kislin med toplotno obdelavo živil : doktorska disertacija s področja živilstva = Formation of trans fatty acid isomers during heat treatment of food : doctoral dissertation Filip, Sebastjan dissertation \| Slovenian, English \| 2010
2.	Vplivi na nastanek trans maščobnih kislin v ocvrtem krompirčku : diplomsko delo, univerzitetni študij = Effects on the formation of trans fatty acids in potato fries : graduation thesis, university studies Glavič, Lenka undergraduate thesis \| Slovenian \| 2011
3.	Vpliv dodatka rožmarinovega ekstrakta na stabilnost olj za cvrenje : diplomsko delo, univerzitetni študij = The efect of rosemary extract on the stability of frying oils during deep-fat frying : graduation thesis, university studies Krajnc, Polonca undergraduate thesis \| Slovenian \| 2003
4.	Potato processing Talburt, William F. ; Smith, Ora, 1900- handbook \| English \| 1967
5.	Absorpcija različnih maščob med cvrenjem živil = Absorption of different fats during food frying Skvarča, Marlena conference contribution \| Slovenian \| 1997 Source: Tehnologija, hrana, zdravje. Knjiga del = Technology, food, nutrition. Proceedings (str. P 19-01,1000-1004)
6.	Potato processing Talburt, William F. ; Smith, Ora, 1900- handbook \| English \| 1959
7.	Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying Urbančič, Simona, 1975- ... article, component part \| English \| 2014 Source: Lebensmittel-Wissenschaft + Technologie. - ISSN 0023-6438 (Vol. 57, 2014, str. 671-678)

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