Vpliv prekinjene hladne verige na senzorične lastnosti in obstojnost ohlajenih gotovih jedi : diplomsko delo, univerzitetni študij

Žbogar, Tanja (author), Žlender, Božidar (mentor), Jeršek, Barbara (reviewer)

• Language: Slovenian
• Keywords: gotove jedi, piščančji zrezek v gobovi omaki z rižem, testenine z mesno omako, čufte v paradižnikovi omaki s krompirjevim pirejem, obstojnost gotovih jedi, skladiščenje, senzorične lastnosti, mikrobiološka kakovost, prekinjena hladna veriga
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [T. Žbogar]
• Year: 2013
• Number of pages: IX, 46 f.
• PID: 20.500.12556/RUL-118970
• UDC: 641.52+664.91.03:621.798:579.24:543.92
• COBISS.SI-ID: 4204152
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: The influence of cold chain interruption on sensory quality and shelf life of chilled ready-to-eat foods : graduation thesis, university studies
• Keywords: ready-to-eat foods, chicken steak in mushroom sauce with rice, pasta with meat sauce, meat balls in tomato sauce with mashed potato, shelf life, storage, sensory properties, microbiological quality, cold chain interruption