Kakovost mesnih jedi v družbeni prehrani; Quality of meat meals in social nutrition : poročilo o delu za leto 1984

(UL)

Kakovost mesnih jedi v družbeni prehrani = Quality of meat meals in social nutrition : poročilo o delu za leto 1984

Žlender, Božidar

Raziskan je bil vpliv različnih razmerij dodanega KCl in NaCl, toplotne obdelave do dveh središčnih temperatur in hlajenje, na jedilne in fizikalne lastnosti ter mikrobiološko sliko sestavljenih ... govejih pečenk v tipu roast beefa. Vzorci so primerno slani in sprejemljive arome ob dodatku 0,5% NaCl in 0,5 KCl. Vzorci pripravljeni do nižje temperature središča 65°C kažejo sprejemljive senzorične in mehanske lastnosti. Mikrobiološki izvid vseh vzorcev na patogene bakterije je negativen, povečano pa je število tehnoloških kvarljivcev.

Type of material - research report

Publication and manufacture - Ljubljana : Biotehniška fakulteta, VTOZD za živilsko tehnologijo, 1984

Language - slovenian

COBISS.SI-ID - 2194552

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Other authors
Skvarča, Marlena | Rajar, Alenka | Satler, Marta | Krisch, Nikolaja

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Library	Call number – location, accession no. ...	Copy status
BF, Dept. of Food Science and Technology, Lj.	Katedra za tehnologijo mesa 641.5 ŽLENDER Božidar Kakovost IN: 0011408	on loan - outside loan, due date: not specified
BF, Dept. of Food Science and Technology, Lj.	Katedra za tehnologijo mesa 641.5 ŽLENDER Božidar Kakovost IN: 0011409	on loan - outside loan, due date: not specified

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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
Žlender, Božidar	03100
Skvarča, Marlena	09837
Rajar, Alenka	04450
Satler, Marta	17795

Source: Personal bibliographies and: SICRIS

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