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Senzorične lastnosti začimb in možnosti uporabe v pekovskih izdelkih : diplomsko delo = Sensory properties of spices and the possibility of use in bakery products : B. Sc. thesisBuda, AnaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [A. Buda], 2021Language - slovenianCOBISS.SI-ID - 73965059
Author
Buda, Ana
Other authors
Bertoncelj, Jasna |
Požrl, Tomaž, 1968-
Topics
začimbe |
senzorična analiza |
senzorično kolo začimb |
pekovski izdelki |
piškoti |
janež |
piment |
ingver |
kurkuma |
spices |
sensory analysis |
spice wheel |
bakery products |
anise |
allspice |
ginger |
turmeric
Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 588 IN: 0024373 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du1 ŽP 588 a IN: 0024374 |
available - outside loan, loan period: 1 months |
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Year | Impact factor | Edition | Category | Classification | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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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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Buda, Ana | |
Bertoncelj, Jasna | 21789 |
Požrl, Tomaž, 1968- | 19203 |
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