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BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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  • Reološke lastnosti in mikrobiološka obstojnost kruha z nadomestkom dela moke z liofilizatom bukovega ostrigarja (Pleurotus ostreatus) : magistrsko delo = Rheological properties and microbiological stability of bread made with flour substituted with Oyster mushroom (Pleurotus ostreatus) lyophilizate : M. Sc. Thesis
    Žugman, Tinka
    Type of material - master's thesis ; adult, serious
    Publication and manufacture - Ljubljana : [T. Žugman], 2019
    Language - slovenian
    COBISS.SI-ID - 5049464

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BF, Dept. of Food Science and Technology, Lj.
available - outside loan, loan period: 1 months
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Knjižnica
Du2 Ž 0000000091
IN: 0023553
Knjižnica
Du2 Ž 091
IN: 0023553
available - outside loan, loan period: 1 months
Knjižnica
Du2 Ž 0000000091 a
IN: 0023554
Knjižnica
Du2 Ž 091 a
IN: 0023554
available - outside loan, loan period: 1 months
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