Sprejemljivost mesne emulzije z manj soli in natrija : diplomsko delo, univerzitetni študij

Primožič, Mojca (author), Žlender, Božidar (mentor), Polak, Tomaž (comentor), Pogačnik da Silva, Lea (reviewer)

• 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

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