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LEADER |
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061213s2005 ci ||| ||eng |
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|9 (HR-ZaNSK)621772
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|a eng
|b hrv
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042 |
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|a croatica
|
080 |
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|a 633.31/.37:663.14
|2 MRF 1998.
|
080 |
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|a 663.14:633.31/.37
|2 MRF 1998.
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100 |
1 |
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|a Xu, Chuanlai
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245 |
1 |
0 |
|a Effects of fermentation temperature and time on the physicochemical and sensory characteristics of Douchi /
|c Chuanlai Xu, Kai Hao, Chifang Peng, Weihui Cai and Zhengyu Jin.
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300 |
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|b Ilustr.
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500 |
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|a 19th International Symposium Food Micro 2004, Portrož, 12-16, September 2004
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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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650 |
|
7 |
|a Mahunarke
|x Fermentacija
|x Senzorska analiza
|2 nskps
|
700 |
1 |
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|a Hao, Kai
|
700 |
1 |
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|a Peng, Chifang
|
700 |
1 |
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|a Cai, Weihui
|
700 |
1 |
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|a JIn, Zhengyu
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773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 43 (2005), 3 ; str. 307-311
|w nsk.(HR-ZaNSK)000174173
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981 |
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|b B31/05
|p CRO
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998 |
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|a tomp0710
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