Kamnolom v naselju Podpeč pri Ljubljani velja za glavni kamnolom rimske kolonije Emone (Ljubljana). Obstoj antičnega kamnoloma v Podpeči je bil do sedaj utemeljen le na podlagi makroskopske ...podobnosti med Členom litiotidnega apnenca, ki izdanja v Podpeči, in z njim povezanimi rimskimi spomeniki, odkritimi v Ljubljani. V okviru pričujočega dela smo skušali poiskati oprijemljive arheološke in geoarheološke dokaze za njegov obstoj. V skrajno severnem delu kamnoloma smo izvedli arheološko sondiranje, hkrati pa natančno določili sestavo apnenca na tem območju in v 288 izdelkih iz antične Emone. Sondiranje severno od modernega kamnoloma je odkrilo dobro ohranjene sledove rimskodobne kamnoseške dejavnosti. Hkrati je litološka analiza spomenikov iz Emone razkrila, da je kar 182 (ali 64 odstotkov) analiziranih spomenikov izdelanih iz apnenca, litološko identičnega različkom, ki izdanjajo v Podpeči. Ti različki se prostorsko grupirajo severno od modernega kamnoloma. Pri tem sicer ostaja odprto vprašanje pripadnosti nekaterih različkov apnenca v izdelkih, ki so brez diagnostičnih komponent in bi lahko pripadali tudi nekoliko starejšemu Členu krkinega apnenca. Rekonstrukcijo obsega starega kamnoloma omogoča primerjava faciesov izvornih litostratigrafskih enot in izdelkov, pa tudi historična analiza zgodnjih kartografskih in katastrskih dokumentov. Analiza najzgodnejših izdelkov je omogočila hipotezo o prihodu kamnosekov iz kamnoloma v Nabrežini.
Packaging performs a number of functions in the containment, protection, shipment and selling of goods. This book recognizes that food packaging is a fast-growing area that impacts upon the important ...areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new systems for perishable food products. This book is intended for specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities.
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese ...Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. This book is available for purchase as a set, and as well, so are the volumes individually.
The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for »Kraški pršut« and to investigate the ...differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid content, moisture, salt, protein, total nitrogen, non-protein nitrogen, proteolysis index, intramuscular fat and dry matter were analysed in 135 samples of dry-cured hams including both muscles. A modified method for sample preparation was developed for determination of free amino acids in dry-cured ham. The method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation parameters the method is appropriate for the determination of free amino acid content in dry-cured ham. Higher content for several free amino acids and total free amino acids were determined in the BF muscle compared to the SM muscle.
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