Reducing the bitterness of tuna (Euthynnus pelamis) dark meat with Lactobacillus casei subsp. casei ATCC 393
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000551589/Similar |
|---|---|
| Matična publikacija: |
Food technology and biotechnology 42 (2004), 1 ; str. 41-45 |
| Glavni autor: | Bertoldi, Fabiano Cleber (-) |
| Ostali autori: | Sant'Anna, Ernani S. (-), Beirao, Luiz H. |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: |
APA stil citiranja
Bertoldi, F. C., Sant'Anna, E. S., & Beirao, L. H. (2004). Reducing the bitterness of tuna (Euthynnus pelamis) dark meat with Lactobacillus casei subsp. casei ATCC 393: Reducing the bitterness of tuna (Euthynnus pelamis) dark meat with Lactobacillus casei subsp. casei ATCC 393. Food technology and biotechnology, p. 2.
Chicago stil citiranjaBertoldi, Fabiano Cleber, Ernani S. Sant'Anna, and Luiz H. Beirao. "Reducing the bitterness of tuna (Euthynnus pelamis) dark meat with Lactobacillus casei subsp. casei ATCC 393: Reducing the bitterness of tuna (Euthynnus pelamis) dark meat with Lactobacillus casei subsp. casei ATCC 393." 2004: 2.
MLA stil citiranjaBertoldi, Fabiano Cleber, Ernani S. Sant'Anna, and Luiz H. Beirao. "Reducing the bitterness of tuna (Euthynnus pelamis) dark meat with Lactobacillus casei subsp. casei ATCC 393: Reducing the bitterness of tuna (Euthynnus pelamis) dark meat with Lactobacillus casei subsp. casei ATCC 393." 2004: 2.