Sprejemljivost čuftov v paradižnikovi omaki z manj soli : diplomsko delo, univerzitetni študij

Anzeljc, Jana (author), Žlender, Božidar (mentor), Polak, Tomaž (co-mentor), Demšar, Lea (reviewer)

• Language: Slovenian
• Keywords: gotove jedi, čufti, sol, zmanjševanje vsebnosti soli, vsebnost soli, paradižnikova omaka, kemijska sestava, senzorične lastnosti, tekstura
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [J. Anzeljc]
• Year: 2013
• Number of pages: X, 52 f.
• PID: 20.500.12556/RUL-118956
• UDC: 641.1:664.9:664.41:543.92
• COBISS.SI-ID: 4292472
• Publication date in RUL: 01.09.2020

Secondary language

• Language: English
• Title: Acceptance of meat balls in tomato sauce with less salt : graduation thesis, university studies
• Keywords: ready to eat foods, meat balls, salt, reducing salt, salt content, tomato sauce, chemical composition, sensory properties, texture