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Vpliv načina izdelave govejih burgerjev na njihove fizikalno-kemijske parametre in senzorične lastnosti : magistrsko delo = The effect of manufacturing technology of burgers on their physico-chemical parameters and sensory properties : M. Sc. ThesisSok, GregorType of material - master's thesis ; adult, seriousPublication and manufacture - Ljubljana : [G. Sok], 2018Language - slovenianCOBISS.SI-ID - 4910712
Author
Sok, Gregor
Other authors
Demšar, Lea, 1963- |
Pogačnik da Silva, Lea
Topics
mesni izdelki |
goveji burgerji |
hamburger |
tehnološki postopek |
toplotna obdelava |
tekstura |
fizikalno-kemijske lastnosti |
senzorične lastnosti |
meat products |
beef burger |
hamburgers |
technological procedure |
thermal treatment |
texture |
physico-chemical properties |
sensory properties
Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du2 Ž 063 IN: 0023093 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica Du2 Ž 063 a IN: 0023094 |
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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Sok, Gregor | |
Demšar, Lea, 1963- | 07783 |
Pogačnik da Silva, Lea | 15650 |
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