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Sprejemljivost čuftov v paradižnikovi omaki z manj soli : diplomsko delo, univerzitetni študij = Acceptance of meat balls in tomato sauce with less salt : graduation thesis, university studiesAnzeljc, JanaType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [J. Anzeljc], 2013Language - slovenianCOBISS.SI-ID - 4292472
Author
Anzeljc, Jana
Other authors
Žlender, Božidar |
Polak, Tomaž, 1975- |
Demšar, Lea, 1963-
Topics
gotove jedi |
čufti |
sol |
zmanjševanje vsebnosti soli |
vsebnost soli |
paradižnikova omaka |
kemijska sestava |
senzorične lastnosti |
tekstura |
tekstura |
ready to eat foods |
meat balls |
salt |
reducing salt |
salt content |
tomato sauce |
chemical composition |
sensory properties |
texture |
texture
Library/institution |
City | Acronym | For loan | Other holdings |
---|---|---|---|---|
BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
outside loan 2 cop.
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Shelf entry
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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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Anzeljc, Jana | |
Žlender, Božidar | 03100 |
Polak, Tomaž, 1975- | 20349 |
Demšar, Lea, 1963- | 07783 |
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