URN:NBN:SI:DOC-BTQC7I9G2010Filip, SebastjanFink, RokJevšnik, Mojcadocuments/doc/B/URN_NBN_SI_doc-BTQC7I9G_001.htmdocuments/doc/B/URN_NBN_SI_doc-BTQC7I9G_001.pdfdocuments/doc/B/URN_NBN_SI_doc-BTQC7I9G_001.txt14articlestr. 4-131854-06784073067URN:NBN:SI:doc-BTQC7I9GengInštitut za sanitarno inženirstvoSanitarno inženirstvoInCčas zamrzovanjafood compositionfood qualityfood safetyfreezingfreezing pointfreezing timekakovost živilsestavine živilvarnost živilzamrzovanje živilInfluence of food composition on freezing time