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Primerjava senzoričnih in fizikalno-kemijskih lastnosti gojenih in prostoživečih brancinov (Dicentrarchus labrax) : diplomsko delo, univerzitetni študij
ID Renko, Jure (Author), ID Žlender, Božidar (Mentor) More about this mentor... This link opens in a new window, ID Pohar, Jurij (Co-mentor), ID Demšar, Lea (Reviewer)

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MD5: 1E58FF5E69339D74AF9E424784FB570B
PID: 20.500.12556/rul/c3b374c6-11eb-4cca-ac31-19a8770c8ec6

Language:Slovenian
Keywords:ribe, gojeni brancin, prostoživeči brancin, Dicentrarchus labrax, sestava mesa brancinov, fizikalno-kemijske lastnosti, senzorične lastnosti, maščobnokislinska sestava, n-3 maščobne kisline, tekstura brancinov
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[J. Renko]
Year:2012
Number of pages:VIII, 55 f.
PID:20.500.12556/RUL-1409 This link opens in a new window
UDC:637.56+639.3:543.61:543.92
COBISS.SI-ID:4041592 This link opens in a new window
Publication date in RUL:11.07.2014
Views:1523
Downloads:367
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Secondary language

Language:English
Title:Comparison of sensory and physico-chemical properties of cultured and wild European sea bass (Dicentrarchus labrax) : graduation thesis, university studies
Keywords:fish, cultured Europaen sea bass, wild Europaen sea bass, Dicentrarchus labrax, sea bass meat composition, physico-chemical properties, sensory properties, fatty acid composition, n-3 fatty acids, sea bass texture

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