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1. Influence of food composition on freezing time Sebastjan Filip, Rok Fink, Mojca Jevšnik, 2010, izvirni znanstveni članek Ključne besede: freezing, food composition, freezing time, freezing point, food quality, food safety |
2. Sustainable consumption using the example of food processing in a restaurant Sergej Gričar, Violeta Šugar, 2021, izvirni znanstveni članek Ključne besede: efficiency, restaurant business, sensory analysis, frozen food, quality, efficiency management, stuffed pepper |
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