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BSc theses (5)
Lucija Šprajc:
Fermentirani mlečni izdelek z dodano hranilno vrednostjo
Ida Kušar:
Vpliv deleža mlečne maščobe v mleku na senzorične lastnosti sira za žar
Ana Dolenc:
Primerjava lastnosti jogurtov in fermentiranega mandljevega napitka
Nejc Gubanc:
Izdelava presnih tort
Saša Ažbe:
Prilagoditev receptur biskvitnih mas v slaščičarni Kongresnega centra Brdo
Other documents (3)
Tatjana Šubic:
Priprava mesa za kulinarično uporabo
Irena Gril, Tatjana Šubic:
Erasmus+ gostujoča predavanja in usposabljanje v Brugesu
Tatjana Šubic:
Nov priročnik o izdelavi jogurta, sira in masla