Senzorična sprejemljivost kranjske klobase z manj nitritne in kuhinjske soli : diplomsko delo, univerzitetni študij

Torjan, Mateja (author), Žlender, Božidar (mentor), Demšar, Lea (co-mentor), Bertoncelj, Jasna (reviewer)

• Language: Slovenian
• Keywords: mesni izdelki, kranjska klobasa, nitritna sol, kuhinjska sol, manjša vsebnost soli, aroma, barva, senzorične lastnosti
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [M. Torjan]
• Year: 2013
• Number of pages: IX, 49 f.
• PID: 20.500.12556/RUL-118954
• UDC: 637.524+664.92:664.41:543.92
• COBISS.SI-ID: 4292984
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: Acceptability of Carniolan sausage with reduced nitrite and salt content : graduation thesis, university studies
• Keywords: meat products, Carniolan sausage, nitrite salt, table salt, reduced salt content, flavour, color, sensory quality