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Senzorični in prehranski parametri kakovosti sušene klobase z dodatkom probiotika in prebiotika : magistrsko delo = Sensory and nutritional properties of dry fermented sausages with the addition of probiotics and prebiotics : master of science thesisBerčič, TatjanaType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [T. Berčič] : [BF, Oddelek za živilstvo], 2006Language - slovenianCOBISS.SI-ID - 3233912
Author
Berčič, Tatjana
Other authors
Žlender, Božidar |
Rogelj, Irena, 1955-
Topics
mesni izdelki |
sušene mesnine |
sušene klobase |
starterske kulture |
probiotiki |
prebiotiki |
zmanjšana vsebnost maščob |
senzorične lastnosti |
prehranska vrednost |
preživelost Lactobacillus paracasei subsp. paracasei |
meat products |
dry-cured products |
dry fermented sausages |
starters |
probiotics |
prebiotics |
low fat of products |
sensory properties |
nutritional properties |
survival Lactobacillus paracasei subsp. paracasei
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Material status | Reservation |
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BF, Central Biotechnical Library, Lj. |
available - outside loan, loan period: 30 days
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Call number – location, accession no. ... |
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Skladišče M II 0000008420 IN: 02006056902 Skladišče M II 8420 IN: 02006056902 |
available - outside loan, loan period: 30 days
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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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Berčič, Tatjana | ![]() |
Žlender, Božidar | 03100 |
Rogelj, Irena, 1955- | 08857 |
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