Details

Študij zmrzovanja z dinamičnim slikanjem z magnetno resonanco : diplomsko delo
ID Klančar, Katja (Author), ID Serša, Igor (Mentor) More about this mentor... This link opens in a new window

.pdfPDF - Presentation file, Download (8,41 MB)
MD5: 4E10754B15734C80B0425AE811FE121D
PID: 20.500.12556/rul/66a16463-a4e8-42af-a83d-ba5e7aa8fa94

Language:Slovenian
Keywords:jedrska magnetna resonanca, slikanje z magnetno resonanco, zmrzovanje, hrana
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:FMF - Faculty of Mathematics and Physics
Place of publishing:Ljubljana
Publisher:[K. Klančar]
Year:2016
Number of pages:65 str.
PID:20.500.12556/RUL-97529 This link opens in a new window
UDC:543.429.23
COBISS.SI-ID:2980452 This link opens in a new window
Publication date in RUL:26.10.2017
Views:5029
Downloads:317
Metadata:XML DC-XML DC-RDF
:
KLANČAR, Katja, 2016, Študij zmrzovanja z dinamičnim slikanjem z magnetno resonanco : diplomsko delo [online]. Bachelor’s thesis. Ljubljana : K. Klančar. [Accessed 30 March 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=97529
Copy citation
Share:Bookmark and Share

Secondary language

Language:English
Keywords:nuclear magnetic resonance, magnetic resonance imaging, freezing, food

Similar documents

Similar works from RUL:
  1. Improving the nutritional value and a shelf life of bread with the addition of grape pomace and olive cake
  2. Heating of matter by microwaves without convection
  3. Influence of trehalose addition on technological and sensory properties of bread
  4. Different Saccharomyces cerevisiae yeast strains application for breadmaking
  5. Influence of adding sourdough with sprouted spelt seeds on technological and sensory characteristics of bread
Similar works from other Slovenian collections:
  1. Uporaba ozona pri pripravi živil
  2. Visokofrekvenčni resonator za 2,2 GHz
  3. SENSORY VALUE OF BREAD MADE FROM RYE (Secale cereale L.), COMMON WHEAT (Triticum aestivum L.) AND MESLIN (MIXTURE OF RYE AND WHEAT)

Back