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Title: Priprava mesa za kulinarično uporabo Authors: ID Šubic, Tatjana (Author) Files: 6._priprava_mesa_za_kulinaricno_uporabo.pdf (165,79 KB) MD5: 3AE06E3E97AAF56FAAC6B987B59BA6D4   Language: Slovenian Work type: Unknown Typology: 1.04 - Professional Article Organization: BCN - Naklo Biotechnical Center Keywords: meso, priprava mesa, toplotna obdelava, senzorične lastnosti Publication date: 01.07.2024 Year of publishing: 2024 Number of pages: str. 22-27 Numbering: Letn. 13, št. 23 PID: 20.500.12556/ReVIS-11402  COBISS.SI-ID: 208758019  UDC: 637 ISSN on article: 1855-9204 Note: Besedilo samo v slov.; Publication date in ReVIS: 31.01.2025 Views: 452 Downloads: 4 Metadata:    Cite this work Plain text BibTeX EndNote XML EndNote/Refer RIS ABNT ACM Ref AMA APA Chicago 17th Author-Date Harvard IEEE ISO 690 MLA Vancouver : Copy citation

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Record is a part of a journal

Title:	Moje podeželje : strokovna revija za razvoj podeželja
Publisher:	Biotehniški center Naklo, Višja strokovna šola
ISSN:	1855-9204
COBISS.SI-ID:	251473408

Secondary language

Language:	English
Title:	Meat preparation for culinary use
Keywords:	meat, meat preparation, heat treatment, sensory properties

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