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060727s2005 ci ||| ||eng |
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|9 (HR-ZaNSK)611827
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|a croatica
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|a 664.8.035.1:634.652
|2 MRF 1998.
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| 080 |
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|a 634.652:664.8
|2 MRF 1998.
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| 100 |
1 |
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|a Su, Xingguo
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| 245 |
1 |
0 |
|a Effects of pure oxygen on the rate of skin browning and energy status in longan fruit /
|c Xingguo Su, Yueming Jiang, Xuewu Duan, Hai Liu, Yuebiao Li, Wenbin Lin and Yonghua Zheng.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 35 jed
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| 504 |
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|a Sažetak
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| 650 |
|
7 |
|a Longan
|x Enzimatsko posmeđivanje
|x Sprječavanje
|2 nskps
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| 700 |
1 |
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|a Jiang, Yueming
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| 700 |
1 |
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|a Duan, Xuewu
|
| 700 |
1 |
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|a Liu, Hai,
|c inženjer elektrotehnike
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| 700 |
1 |
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|a Li, Yuebiao
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| 700 |
1 |
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|a Lin, Wenbin
|
| 700 |
1 |
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|a Zheng, Yonghua
|
| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 43 (2005), 4 ; str. 359-365
|w nsk.(HR-ZaNSK)000174173
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| 981 |
|
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|b B40/05
|p CRO
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