Senzorični in prehranski parametri kakovosti sušene klobase z dodatkom probiotika in prebiotika : magistrsko delo

Berčič, Tatjana (author), Žlender, Božidar (mentor), Rogelj, Irena (co-mentor)

• Language: Slovenian
• Keywords: mesni izdelki, sušene mesnine, sušene klobase, starterske kulture, probiotiki, prebiotiki, zmanjšana vsebnost maščob, senzorične lastnosti, prehranska vrednost, preživelost Lactobacillus paracasei subsp. paracasei
• Work type: Master's thesis
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [T. Berčič], [BF, Oddelek za živilstvo]
• Year: 2006
• Number of pages: X, 67 f.
• PID: 20.500.12556/RUL-118823
• UDC: 637.52:579.67:543.61:543.9
• COBISS.SI-ID: 3233912
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: Sensory and nutritional properties of dry fermented sausages with the addition of probiotics and prebiotics : master of science thesis
• Keywords: meat products, dry-cured products, dry fermented sausages, starters, probiotics, prebiotics, low fat products, sensory properties, nutritional properties, survival Lactobacillus paracasei subsp. paracasei