|
2. Can plant-based cheese substitutes nutritionally and sensorially replace cheese in our diet?Andreja Čanžek Majhenič, Alenka Levart, Janez Salobir, Tina Prevc, Tanja Pajk Žontar, 2025, izvirni znanstveni članek Ključne besede: dairy substitute, plant-based cheese, fatty acid composition, sensory quality, nutritional value Celotno besedilo (datoteka, 1,32 MB) Gradivo ima več datotek! Več... |
3. Vpliv različnih tehnoloških postopkov na kakovost vina malvazijaMojmir Wondra, Kristina Kavčič, 2013, izvirni znanstveni članek Ključne besede: wines, cv. Malvasia, winemaking, classical method, maceration, ageing wine on lees, sur lie, chemical composition, physico-chemical properties, sensory quality Celotno besedilo (povezava drugam) |
4. Development of essential oil-emulsion based coating and its preservative effects on common carpRuoyi Hao, Bakht Ramin Shah, Meta Sterniša, Sonja Smole Možina, Jan Mráz, 2022, izvirni znanstveni članek Ključne besede: natural antibacterial additives, essential oils, bioactivate coatings, sensory assessment, storage quality Celotno besedilo (datoteka, 9,76 MB) Gradivo ima več datotek! Več... |
5. Physicochemical and sensory attributes of intact and restructured chicken breast meat supplemented with transglutaminaseAna Kaić, Zlatko Janječić, Silvester Žgur, Monika Šikić, Klemen Potočnik, 2021, izvirni znanstveni članek Ključne besede: transglutaminase, sensory analysis, meat quality Celotno besedilo (datoteka, 237,66 KB) Gradivo ima več datotek! Več... |
6. Sustainable consumption using the example of food processing in a restaurantSergej Gričar, Violeta Šugar, 2021, izvirni znanstveni članek Ključne besede: efficiency, restaurant business, sensory analysis, frozen food, quality, efficiency management, stuffed pepper Celotno besedilo (datoteka, 1,79 MB) Gradivo ima več datotek! Več... |