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. thesis

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

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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. thesis

Buda, Ana

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [A. Buda], 2021

Language - slovenian

COBISS.SI-ID - 73965059

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Other authors
Bertoncelj, Jasna | Požrl, Tomaž, 1968-

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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 Du1 ŽP 588 IN: 0024373	available - outside loan, loan period: 1 months
Knjižnica Du1 ŽP 588 a IN: 0024374	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
Buda, Ana
Bertoncelj, Jasna	21789
Požrl, Tomaž, 1968-	19203

Source: Personal bibliographies and: SICRIS

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