Hranilna vrednost in senzorične značilnosti slovenskih sirovih štrukljev : diplomsko delo, univerzitetni študij

Žagar, Polona (author), Golob, Terezija (mentor), Demšar, Lea (reviewer)

• Language: Slovenian
• Keywords: tradicionalne jedi, nacionalne jedi, sirovi štruklji, hranilna vrednost, fizikalnokemijske lastnosti, senzorične lastnosti, senzorično ocenjevanje, profiliranje arome
• Work type: Undergraduate thesis
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [P. Žagar]
• Year: 2012
• Number of pages: X, 58 f., [7] f. pril.
• PID: 20.500.12556/RUL-1415
• UDC: 641.56:543.61:543.92
• COBISS.SI-ID: 4078968
• Publication date in RUL: 11.07.2014

Secondary language

• Language: English
• Title: Nutritional value and sensory characteristics of Slovenian cottage cheese "štruklji" : graduation thesis, university studies
• Keywords: traditional foods, national dishes, cottage cheese "štruklji", nutritional values, physicochemical properties, sensory characteristics, sensory evaluation, aroma profiling