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Kemijska sestava in kulinarična uporabnost sardonov (Engraulis encrasicolus) : diplomsko delo, univerzitetni študij = Chemical composition and culinary quality of anchovy (Engraulis encrasicolus) : graduation thesis, university studiesGlavič, AlešType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [A. Glavič], 2013Language - slovenianCOBISS.SI-ID - 4230520
Author
Glavič, Aleš
Other authors
Demšar, Lea, 1963- |
Polak, Tomaž, 1975- |
Golob, Terezija, 1950-
Topics
ribe |
sardoni |
Engraulis encrasicolus |
sardele |
Sardina pilchardus |
kemijska sestava |
fizikalno-kemijske lastnosti |
maščobnokislinska sestava |
senzorične lastnosti |
pečeni sardoni |
marinirani sardoni |
marinirani sardoni |
fish |
anchovy |
Engraulis encrasicolus |
sardine |
Sardina pilchardus |
chemical composition |
physico-chemical properties |
fatty acid composition |
sensory properties |
baked anchovy |
marinated anchovy |
marinated anchovy
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Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1502 a IN: 0020710 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 1502 IN: 0020709 |
available - outside loan, loan period: 1 months |
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Year | Impact factor | Edition | Category | Classification | ||||
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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 |
---|---|
Glavič, Aleš | ![]() |
Demšar, Lea, 1963- | 07783 |
Polak, Tomaž, 1975- | 20349 |
Golob, Terezija, 1950- | 09980 |
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