Reološke lastnosti in mikrobiološka obstojnost kruha z nadomestkom dela moke z liofilizatom bukovega ostrigarja (Pleurotus ostreatus) : magistrsko delo; Rheological properties and microbiological stability of bread made with flour substituted with Oyster mushroom (Pleurotus ostreatus) lyophilizate : M. Sc. Thesis

(UL)

Reološke lastnosti in mikrobiološka obstojnost kruha z nadomestkom dela moke z liofilizatom bukovega ostrigarja (Pleurotus ostreatus) : magistrsko delo = Rheological properties and microbiological stability of bread made with flour substituted with Oyster mushroom (Pleurotus ostreatus) lyophilizate : M. Sc. Thesis

Žugman, Tinka

Type of material - master's thesis ; adult, serious

Publication and manufacture - Ljubljana : [T. Žugman], 2019

Language - slovenian

COBISS.SI-ID - 5049464

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Klančnik, Anja | Požrl, Tomaž, 1968-

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Library	Call number – location, accession no. ...	Copy status
BF, Dept. of Food Science and Technology, Lj.	Knjižnica Du2 Ž 091 IN: 0023553	available - outside loan, loan period: 1 months
BF, Dept. of Food Science and Technology, Lj.	Knjižnica Du2 Ž 091 a IN: 0023554	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
Žugman, Tinka
Klančnik, Anja	22491
Požrl, Tomaž, 1968-	19203

Source: Personal bibliographies and: SICRIS

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