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960919s1995 ci ||| ||eng |
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|a HP95-4586
|2 HR
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| 035 |
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|9 (HR-ZaNSK)172841
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|9 (HR-ZaNSK)960919053
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|a (HR-ZaNSK)000172639
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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| 041 |
0 |
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|a eng
|b hrv
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| 080 |
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|a 664.654.1
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| 100 |
1 |
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|a Grba, Slobodan
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| 245 |
1 |
4 |
|a The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei :
|b (in pure and mixed cultures) /
|c S. [Slobodan] Grba, Vesna Stehlik-Tomas, Đurđica Šehović and S. [Saša] Romac.
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| 300 |
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|b Ilustr.
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| 500 |
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|a 2nd Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb, 15-17.6.1994.
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| 504 |
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|a Bibliografija: 13 jed
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| 504 |
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|a Sažetak
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| 653 |
0 |
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|a Tijesto, fermentacija
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| 700 |
1 |
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|a Stehlik-Tomas, Vesna
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| 700 |
1 |
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|a Šehović, Đurđica
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| 700 |
1 |
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|a Romac, Saša
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| 773 |
0 |
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|t Prehrambeno-tehnološka i biotehnološka revija
|x 0352-9193
|g 33 (1995), 1 ; str. 43-46
|w nsk.(HR-ZaNSK)000019479
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| 981 |
|
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|p CRO
|z B7-8/95
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| 998 |
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|c dkr, 970724
|c ikak9807
|c jvlp9809
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| 886 |
0 |
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|2 unimarc
|b 01044iaa2 2200253 450
|