Your browser does not allow JavaScript!
JavaScript is necessary for the proper functioning of this website. Please enable JavaScript or use a modern browser.
Open Science Slovenia
Open Science
DiKUL
slv
|
eng
Search
Browse
New in RUL
About RUL
In numbers
Help
Sign in
Primernost toplotne obdelave mesa pri nizkih temperaturah : magistrsko delo
ID
Gabrijelčič, Petra
(
Author
),
ID
Demšar, Lea
(
Mentor
)
More about this mentor...
,
ID
Polak, Tomaž
(
Comentor
),
ID
Šegatin, Nataša
(
Reviewer
)
PDF - Presentation file,
Download
(1,05 MB)
MD5: D81D926874E2BFE4B8CEF67B88620A30
Image galllery
Language:
Slovenian
Keywords:
meso
,
prašičje meso
,
goveje meso
,
toplotna obdelava
,
vpliv temperature
,
fizikalnokemijske lastnosti
,
senzorične lastnosti
Work type:
Master's thesis/paper
Typology:
2.09 - Master's Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[P. Gabrijelčič]
Year:
2016
Number of pages:
XI, 56 f., [8] f. pril.
PID:
20.500.12556/RUL-118774
UDC:
637.5+664.9:641.52:543.2/.9
COBISS.SI-ID:
4635256
Publication date in RUL:
31.08.2020
Views:
1394
Downloads:
101
Metadata:
Cite this work
Plain text
BibTeX
EndNote XML
EndNote/Refer
RIS
ABNT
ACM Ref
AMA
APA
Chicago 17th Author-Date
Harvard
IEEE
ISO 690
MLA
Vancouver
:
Copy citation
Share:
Secondary language
Language:
English
Title:
The suitability of long time/low temperature thermal treatment of meat : M. Sc. Thesis
Keywords:
meat
,
pork
,
beef
,
thermal treatment
,
influence of temperature
,
physico-chemical properties
,
sensory properties
Similar documents
Similar works from RUL:
Similar works from other Slovenian collections:
Back