20.500.12556/DKUM-10547 Senzorične lastnosti zelja in rdeče pese v odvisnosti od načina kmetijske pridelave Sensory properties of cabbage and beetroot from different farming systems Proučili smo senzorične lastnosti pri zelju in rdeči pesi, ki sta bili poleg kontrolnega vzorca pridelana še na konvencionalni, ekološki, integriran in biodinamičen način. Naključno izbrani ocenjevalci so na podlagi 9-stopenjske hedonske lestvice ocenjevali všečnost vzorcev. Proučevani parametri so bili barva, vonj,.okus ter splošni vtis. We examined the sensory properties of cabbage and beetroot, which were in addition to the control sample produced by conventional, integrated, organic and bio-dynamic farming system. Randomly selected evaluators scored their preference for four characteristics (colour, odour, taste and overall acceptability) načini kmetijske pridelave kakovost hrane senzorične lastnosti hrane different farming systems food quality sensory characteristics of food true true false Slovenski jezik Angleški jezik Diplomsko delo 2009-05-22 11:37:33 2009-06-04 11:21:40 2022-04-11 16:22:01 2022-04-16 03:31:56 2009 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:WVXDEC2E UNI_Mikola_Nadja_2009.pdf UNI_Mikola_Nadja_2009.pdf 1 F0BE726B385929158094FC3B2B6003D4 b726c51115f1c686cc6b98b08806c69e50ef25e65ee684e16f0fc74ab10cb896 dbe0e81d-7c02-11eb-bb7a-00155d0001ca 20.500.12556/dkum/61459003-029d-4d9b-85c0-a49892e5eaeb https://dk.um.si/Dokument.php?lang=slv&id=8707 Fakulteta za kmetijstvo in biosistemske vede 0 0 0