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Primernost toplotne obdelave mesa pri nizkih temperaturah : magistrsko delo = The suitability of long time/low temperature thermal treatment of meat : M. Sc. ThesisGabrijelčič, PetraType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [P. Gabrijelčič], 2016Language - slovenianCOBISS.SI-ID - 4635256
Author
Gabrijelčič, Petra
Other authors
Demšar, Lea, 1963- |
Polak, Tomaž, 1975- |
Šegatin, Nataša
Topics
meso |
prašičje meso |
goveje meso |
toplotna obdelava |
vpliv temperature |
fizikalnokemijske lastnosti |
senzorične lastnosti |
meat |
pork |
beef |
thermal treatment |
influence of temperature |
physico-chemical properties |
sensory properties
Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du2 Ž 025 a IN: 0022128 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du2 Ž 025 IN: 0022127 |
available - outside loan, loan period: 1 months |
Shelf entry
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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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Gabrijelčič, Petra | |
Demšar, Lea, 1963- | 07783 |
Polak, Tomaž, 1975- | 20349 |
Šegatin, Nataša | 08384 |
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