Microbiological and sensory aspects of kojic acid added to smoked meat products
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000118056/Similar |
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| Matična publikacija: |
Prehrambeno-tehnološka i biotehnološka revija 32 (1994), 1 ; str. 13-16 |
| Glavni autor: | Hozova, Bernadetta (-) |
| Ostali autori: | Uherova, R. (-), Hudecova, D. |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: |
APA stil citiranja
Hozova, B., Uherova, R., & Hudecova, D. (1994). Microbiological and sensory aspects of kojic acid added to smoked meat products: Microbiological and sensory aspects of kojic acid added to smoked meat products. Prehrambeno-tehnološka i biotehnološka revija, p. 2.
Chicago stil citiranjaHozova, Bernadetta, R. Uherova, and D. Hudecova. "Microbiological and sensory aspects of kojic acid added to smoked meat products: Microbiological and sensory aspects of kojic acid added to smoked meat products." 1994: 2.
MLA stil citiranjaHozova, Bernadetta, R. Uherova, and D. Hudecova. "Microbiological and sensory aspects of kojic acid added to smoked meat products: Microbiological and sensory aspects of kojic acid added to smoked meat products." 1994: 2.