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Količina kalcija v mehkem siru v odvisnosti od pH vrednosti sirnine pred soljenjem : diplomsko delo, univerzitetni študij
ID
Cencelj, Sonja
(
Author
),
ID
Perko, Bogdan
(
Mentor
)
More about this mentor...
,
ID
Levart, Alenka
(
Comentor
),
ID
Rogelj, Irena
(
Reviewer
)
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MD5: 48FC54D5BD6ACB0A78FE91FA9D6EAF4A
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Language:
Slovenian
Keywords:
mleko
,
mlečni izdelki
,
mehki siri
,
kalcij
,
sirnina
,
pH
,
diplomske naloge
Work type:
Undergraduate thesis
Typology:
2.11 - Undergraduate Thesis
Organization:
BF - Biotechnical Faculty
Place of publishing:
Ljubljana
Publisher:
[S. Cencelj]
Year:
2010
Number of pages:
VIII, 25 f.
PID:
20.500.12556/RUL-123702
UDC:
637.3(043.2)
COBISS.SI-ID:
2693000
Publication date in RUL:
20.12.2020
Views:
597
Downloads:
48
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Language:
English
Title:
Calcium content in soft cheese in relation to pH of curd before salting : graduation thesis, university studies
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