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Senzorični in prehranski parametri kakovosti sušene klobase z dodatkom probiotika in prebiotika : magistrsko delo
Berčič, Tatjana (Author), Žlender, Božidar (Mentor) More about this mentor... This link opens in a new window, Rogelj, Irena (Co-mentor)

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MD5: 59141DEAED3C959DEA673AACA73D9D39
Language:Slovenian
Keywords:mesni izdelki, sušene mesnine, sušene klobase, starterske kulture, probiotiki, prebiotiki, zmanjšana vsebnost maščob, senzorične lastnosti, prehranska vrednost, preživelost Lactobacillus paracasei subsp. paracasei
Work type:Master's thesis (m2)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2006
Publisher:[T. Berčič], [BF, Oddelek za živilstvo]
Number of pages:X, 67 f.
UDC:637.52:579.67:543.61:543.9
COBISS.SI-ID:3233912 This link opens in a new window
Views:185
Downloads:52
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Secondary language

Language:English
Title:Sensory and nutritional properties of dry fermented sausages with the addition of probiotics and prebiotics : master of science thesis
Keywords:meat products, dry-cured products, dry fermented sausages, starters, probiotics, prebiotics, low fat products, sensory properties, nutritional properties, survival Lactobacillus paracasei subsp. paracasei

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