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Vpliv postopkov cvrenja na kakovost olja in paniranih osličev : diplomsko delo, univerzitetni študij = Influence of frying procedure on quality of oil and breaded hake : graduation thesis, university studiesZadnik, Barbara, 1974-Type of material - undergraduate thesisPublication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [B. Zadnik], 2003Language - slovenianCOBISS.SI-ID - 2768504
Author
Zadnik, Barbara, 1974-
Other authors
Žlender, Božidar |
Vidrih, Rajko, 1960-
Topics
rastlinska olja |
toplotna obdelava |
cvrenje |
ribe |
osliči |
ocvrti osliči |
fizikalno-kemijski parametri |
hitri testi |
senzorične lastnosti |
kakovost rabljenih olj |
kakovost rabljenih olj |
oils vegetable |
thermal treatment |
frying oils |
fish filets |
hake |
fried hake |
physicochemical properties |
quick chemical tests |
sensory properties |
quality of frying oils |
quality of frying oils
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Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
outside loan 2 cop.
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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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Zadnik, Barbara, 1974- | ![]() |
Žlender, Božidar | 03100 |
Vidrih, Rajko, 1960- | 05733 |
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