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Vpliv različnih metod soljenja in razsoljevanja na kakovost kraškega zašinka : diplomsko delo, univerzitetni študij
Višnjevec, Irena (Author), Demšar, Lea (Mentor) More about this mentor... This link opens in a new window, Golob, Terezija (Reviewer)

URLURL - Presentation file, Visit http://www.digitalna-knjiznica.bf.uni-lj.si/dn_visnjevec_irena.pdf New window
Language:Slovenian
Keywords:mesni izdelki, kraški zašink, soljenje, razsoljevanje, morska sol, nitriti, nitrati, vsebnost vode, vrednost aw, vrednost pH, senzorične lastnosti, barva, tekstura
Work type:Undergraduate thesis (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2006
Publisher:[BF, Oddelek za živilstvo]
Number of pages:X, 49 f.
Place:Ljubljana
UDC:637.52+664.92:541.48:539.5:543.9
COBISS.SI-ID:3190648 Link is opened in a new window
Views:823
Downloads:205
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Secondary language

Language:English
Keywords:meat products, kraški zašink, salting, curing, sea salt, nitrites, nitrates, content of water, aw value, pH value, sensory properties, colour, texture

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