Kemijska sestava in kulinarična uporabnost sardonov (Engraulis encrasicolus) : diplomsko delo, univerzitetni študij

Glavič, Aleš (author), Demšar, Lea (mentor), Polak, Tomaž (co-mentor), Golob, Terezija (reviewer)

• Language: Slovenian
• Keywords: ribe, sardoni, Engraulis encrasicolus, sardele, Sardina pilchardus, kemijska sestava, fizikalno-kemijske lastnosti, maščobnokislinska sestava, senzorične lastnosti, pečeni sardoni, marinirani sardoni
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [A. Glavič]
• Year: 2013
• Number of pages: IX, 55 f.
• PID: 20.500.12556/RUL-118967
• UDC: 637.56:597.541:543.61:543.92
• COBISS.SI-ID: 4230520
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: Chemical composition and culinary quality of anchovy (Engraulis encrasicolus) : graduation thesis, university studies
• Keywords: fish, anchovy, Engraulis encrasicolus, sardine, Sardina pilchardus, chemical composition, physico-chemical properties, fatty acid composition, sensory properties, baked anchovy, marinated anchovy