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Sprejemljivost mesne emulzije z manj soli in natrija : diplomsko delo, univerzitetni študij
Primožič, Mojca (Author), Žlender, Božidar (Mentor) More about this mentor... This link opens in a new window, Polak, Tomaž (Co-mentor), Pogačnik, Lea (Reviewer)

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MD5: C79202A212829EC9486095E228760963
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 (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2012
Publisher:[M. Primožič]
Number of pages:XI, 57 f.
UDC:637.52.035:664.4
COBISS.SI-ID:4114808 This link opens in a new window
Views:217
Downloads:61
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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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