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Sprejemljivost mesne emulzije z manj soli in natrija : diplomsko delo, univerzitetni študij
ID
Primožič, Mojca
(
Author
),
ID
Žlender, Božidar
(
Mentor
)
More about this mentor...
,
ID
Polak, Tomaž
(
Comentor
),
ID
Pogačnik da Silva, Lea
(
Reviewer
)
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MD5: C79202A212829EC9486095E228760963
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Language:
Slovenian
Keywords:
emulzije
,
mesne emulzije
,
vsebnost soli
,
nitritna sol
,
morska sol
,
kosmičena sol
,
solni cvet
,
fizikalno-kemijske lastnosti
,
tekstura
,
senzorične lastnosti
Work type:
Undergraduate thesis
Typology:
2.11 - Undergraduate Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[M. Primožič]
Year:
2012
Number of pages:
XI, 57 f.
PID:
20.500.12556/RUL-118987
UDC:
637.52.035:664.4
COBISS.SI-ID:
4114808
Publication date in RUL:
01.09.2020
Views:
1192
Downloads:
99
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Secondary language
Language:
English
Title:
Acceptance of meat emulsion with less salt and sodium : graduation thesis, university studies
Keywords:
emulsions
,
meat emulsions
,
content of salt
,
nitrite salt
,
sea salt
,
flake salt
,
salt flower
,
physicochemical properties
,
texture
,
sensory properties
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