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Your search keyword '"Primožič, Blažka"' showing total 2 results
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2 results on '"Primožič, Blažka"'

1. Sprejemljivost jetrne paštete z manj soli in natrija

Author

Primožič, Blažka and Demšar, Lea

Subjects
udc:637.52+664.934:664.41, liver pâté, phosphates, tekstura, senzorične lastnosti, reducing salt, nitrite salt, mesni izdelki, fosfati, morska sol, zmanjševanje soli, color, nitritna sol, jetrna pašteta, barva, meat products, pâté, sensory properties, texture, paštete
Published
2020

2. Acceptance of liver pâté with reduced content of salt and sodium.

Author

Polak, Tomaž, Polak, Mateja Lušnic, Primožič, Blažka, and Demšar, Lea

Subjects
PATES (Cooking), SALT content of food, SODIUM content of food, PHYSIOLOGICAL effects of salt, PHYSIOLOGICAL effects of sodium, DIET
Abstract

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2018

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