Primernost toplotne obdelave mesa pri nizkih temperaturah : magistrsko delo

Gabrijelčič, Petra (author), Demšar, Lea (mentor), Polak, Tomaž (comentor), Šegatin, Nataša (reviewer)

• Language: Slovenian
• Keywords: meso, prašičje meso, goveje meso, toplotna obdelava, vpliv temperature, fizikalnokemijske lastnosti, senzorične lastnosti
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [P. Gabrijelčič]
• Year: 2016
• Number of pages: XI, 56 f., [8] f. pril.
• PID: 20.500.12556/RUL-118774
• UDC: 637.5+664.9:641.52:543.2/.9
• COBISS.SI-ID: 4635256
• Publication date in RUL: 31.08.2020

Secondary language

• Language: English
• Title: The suitability of long time/low temperature thermal treatment of meat : M. Sc. Thesis
• Keywords: meat, pork, beef, thermal treatment, influence of temperature, physico-chemical properties, sensory properties