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|a Zambonelli, Carlo
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|a Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods /
|c Carlo Zambonelli, Cristiana Chiavari, Marzia Benevelli and Fabio Coloretti.
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|b Ilustr.
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|a Bibliografija: 49 jed
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|a Sažetak
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|a Coloretti, Fabio
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|t Food technology and biotechnology
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|g 40 (2002), 4 ; str. 347-351
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