20.500.12556/RUL-1409 Primerjava senzoričnih in fizikalno-kemijskih lastnosti gojenih in prostoživečih brancinov (Dicentrarchus labrax) diplomsko delo, univerzitetni študij Comparison of sensory and physico-chemical properties of cultured and wild European sea bass (Dicentrarchus labrax) graduation thesis, university studies ribe gojeni brancin prostoživeči brancin Dicentrarchus labrax sestava mesa brancinov fizikalno-kemijske lastnosti senzorične lastnosti maščobnokislinska sestava n-3 maščobne kisline tekstura brancinov fish cultured Europaen sea bass wild Europaen sea bass Dicentrarchus labrax sea bass meat composition physico-chemical properties sensory properties fatty acid composition n-3 fatty acids sea bass texture true false false [J. Renko] Slovenski jezik Angleški jezik Diplomsko delo 2014-07-11 12:29:53 2014-07-11 12:29:53 2022-07-11 15:12:52 0000-00-00 00:00:00 2012 0 Ljubljana 0 VIII, 55 f. 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.56+639.3:543.61:543.92 4041592 dn_renko_jure.pdf dn_renko_jure.pdf 1 1E58FF5E69339D74AF9E424784FB570B 99000915e0fdc6d449757a71e9d62d4c7074c4b695e74f043f9af4d1f7ae6bf0 a5dc6c6e-a1b9-11eb-a523-00155dcfd717 20.500.12556/rul/c3b374c6-11eb-4cca-ac31-19a8770c8ec6 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=133428 Biotehniška fakulteta 0 0 0