Vpliv načina izdelave govejih burgerjev na njihove fizikalno-kemijske parametre in senzorične lastnosti : magistrsko delo; The effect of manufacturing technology of burgers on their physico-chemical parameters and sensory properties : M. Sc. Thesis

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

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Vpliv načina izdelave govejih burgerjev na njihove fizikalno-kemijske parametre in senzorične lastnosti : magistrsko delo = The effect of manufacturing technology of burgers on their physico-chemical parameters and sensory properties : M. Sc. Thesis

Sok, Gregor

Type of material - master's thesis ; adult, serious

Publication and manufacture - Ljubljana : [G. Sok], 2018

Language - slovenian

COBISS.SI-ID - 4910712

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Other authors
Demšar, Lea, 1963- | Pogačnik, Lea

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

Call number – location, accession no. ...	Copy status
Knjižnica Du2 Ž 063 IN: 0023093	available - outside loan, loan period: 1 months
Knjižnica Du2 Ž 063 a IN: 0023094	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
Sok, Gregor
Demšar, Lea, 1963-	07783
Pogačnik, Lea	15650

Source: Personal bibliographies and: SICRIS

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