Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000690028/Similar |
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| Matična publikacija: |
Poljoprivreda (Osijek) 13 (2007), 1 ; str. 201-204 |
| Glavni autor: | Kovačević, Dragan, prehrambeni tehnolog (-) |
| Ostali autori: | Mastanjević, Krešimir (-), Suman, Kristina, Qetay, Lindita |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: |
APA stil citiranja
Kovačević, D., Mastanjević, K., Suman, K., & Qetay, L. (2007). Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi: Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi. Poljoprivreda (Osijek), p. 3.
Chicago stil citiranjaKovačević, Dragan, Krešimir Mastanjević, Kristina Suman, and Lindita Qetay. "Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi: Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi." 2007: 3.
MLA stil citiranjaKovačević, Dragan, Krešimir Mastanjević, Kristina Suman, and Lindita Qetay. "Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi: Effect of polydextrose and K-carrageenan on initial freezing point of chicken surimi." 2007: 3.