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|a 641.568(450)
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1 |
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|a Galgano, Fernanda
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1 |
0 |
|a Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the basilicata region /
|c Fernanda Galgano, Fabio Favati, Maria Schirone, Maria Martuscelli and Maria Antonietta Crudele.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 34 jed
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| 504 |
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|a Summary
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| 650 |
|
7 |
|a Kobasice
|x Slobodne masne kiseline
|2 nskps
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| 700 |
1 |
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|a Favati, Fabio
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| 700 |
1 |
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|a Schirone, Maria
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| 700 |
1 |
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|a Martuscelli, Maria
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| 700 |
1 |
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|a Crudele, Maria Antonietta
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|t Food technology and biotechnology
|x 1330-9862
|g 41 (2003), 3 ; str. 253-258
|w nsk.(HR-ZaNSK)000174173
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