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Vpliv dodatka sirišča na teksturo svežega sira : diplomsko delo, univerzitetni študij
Banovšek, Monika (Author), Perko, Bogdan (Mentor) More about this mentor... This link opens in a new window, Čanžek Majhenič, Andreja (Co-mentor), Jeršek, Barbara (Reviewer)

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MD5: E9F6F4F91AD402EF5703DFED8FF127C9
Language:Slovenian
Keywords:mleko, surovo mleko, analiza mleka, skuta, kislinska koagulacija, sirišče himozin, encimska koagulacija, tekstura skute, senzorične lastnosti, kemijska analiza svežega sira
Work type:Undergraduate thesis (m5)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2011
Publisher:[M. Banovšek]
Number of pages:X, 35 f.
Place:Ljubljana
UDC:637.334:641.1:543.2/.9
COBISS.SI-ID:3900536 This link opens in a new window
Views:1172
Downloads:319
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Secondary language

Language:English
Title:Influence of addition of rennet to the texture of fresh cheese : graduation thesis, university studies
Keywords:milk, raw milk, analysis of milk, acid coagulation, curd, rennet chymosin, enzymatic coagulation, texture of curd, sensory analysis, chemical analysis of fresh cheese

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