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Hranilna vrednost in senzorične značilnosti slovenskih sirovih štrukljev : diplomsko delo, univerzitetni študij
ID Žagar, Polona (Author), ID Golob, Terezija (Mentor) More about this mentor... This link opens in a new window, ID Demšar, Lea (Reviewer)

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MD5: 780A5530668A6CD36CAF737E2133A697
PID: 20.500.12556/rul/73deb001-1c2c-4ded-9ee0-3cba189fe16f

Language:Slovenian
Keywords:tradicionalne jedi, nacionalne jedi, sirovi štruklji, hranilna vrednost, fizikalnokemijske lastnosti, senzorične lastnosti, senzorično ocenjevanje, profiliranje arome
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[P. Žagar]
Year:2012
Number of pages:X, 58 f., [7] f. pril.
PID:20.500.12556/RUL-1415 This link opens in a new window
UDC:641.56:543.61:543.92
COBISS.SI-ID:4078968 This link opens in a new window
Publication date in RUL:11.07.2014
Views:2252
Downloads:352
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Secondary language

Language:English
Title:Nutritional value and sensory characteristics of Slovenian cottage cheese "štruklji" : graduation thesis, university studies
Keywords:traditional foods, national dishes, cottage cheese "štruklji", nutritional values, physicochemical properties, sensory characteristics, sensory evaluation, aroma profiling

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