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Profil senzoričnih lastnosti krvavic na Slovenskem : povezava s proizvodno prakso
Gantar, Maja (Author), Demšar, Lea (Mentor) More about this mentor... This link opens in a new window, Polak, Tomaž (Co-mentor), Golob, Terezija (Reviewer)

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Language:Slovenian
Keywords:mesni izdelki, krvavice, začimbe, senzorične lastnosti, kemijska sestava
Work type:Undergraduate thesis (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2013
Publisher:[M. Demšar]
Number of pages:X, 68 f., [6] f. pril.
UDC:637.523/.524:543.92
COBISS.SI-ID:4293240 Link is opened in a new window
Views:83
Downloads:38
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Secondary language

Language:English
Title:Sensory characteristics of Slovenia blood sausage krvavica : graduation thesis, university studies
Keywords:meat products, blood sausages, spices, sensory properties, chemical composition

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