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080212s2006 ci ||| ||eng |
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|9 (HR-ZaNSK)657943
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|a (HR-ZaNSK)000655881
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|a HR-ZaNSK
|b hrv
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|e ppiak
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|a croatica
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|a 60:579.864
|2 MRF 1998.
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| 080 |
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|a 579.864:631.563.6
|2 MRF 1998.
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| 080 |
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|a 631.563.6:633.34
|2 MRF 1998.
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| 100 |
1 |
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|a Liu, Dong-Mei
|
| 245 |
1 |
0 |
|a Survivability of Lactobacillus rhamnosus during the preparation of soy cheese /
|c Dong-Mei Liu, Xiao-Quan Yang, Shi-Zhong Liang and Jin-Shui Wang.
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| 300 |
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|b Ilustr.
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| 500 |
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|a Tema br.: Food enzymes and additives : part 2: Food additives and other products
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| 504 |
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|a Bibliografija: 32 jed
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| 650 |
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7 |
|a Mliječno-kisele bakterije
|x Sojin sir
|x Fermentacija
|2 nskps
|
| 700 |
1 |
|
|a Yang, Xiao-Quan
|
| 700 |
1 |
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|a Liang, Shi-Zhong
|
| 700 |
1 |
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|a Wang, Jin-Shui
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| 773 |
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|t Food technology and biotechnology
|x 1330-9862
|g 44 (2006), 3 ; str. 417-422
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B08/06
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| 998 |
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|a dalo0802
|a radp080319
|c mzoo101104
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