Use of proteomic methodology in optimization of processing and quality control of food of animal origin
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000808608/Similar |
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| Matična publikacija: |
Food technology and biotechnology 49 (2011), 4 ; str. 397-412 |
| Glavni autor: | Gašo-Sokač, Dajana (-) |
| Ostali autori: | Kovač, Spomenka, inženjer kemije (-), Josić, Đuro |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Gašo-Sokač, D., Kovač, S., & Josić, Đ. (2011). Use of proteomic methodology in optimization of processing and quality control of food of animal origin: Use of proteomic methodology in optimization of processing and quality control of food of animal origin. Food technology and biotechnology, p. 9.
Chicago stil citiranjaGašo-Sokač, Dajana, Spomenka Kovač, and Đuro Josić. "Use of proteomic methodology in optimization of processing and quality control of food of animal origin: Use of proteomic methodology in optimization of processing and quality control of food of animal origin." 2011: 9.
MLA stil citiranjaGašo-Sokač, Dajana, Spomenka Kovač, and Đuro Josić. "Use of proteomic methodology in optimization of processing and quality control of food of animal origin: Use of proteomic methodology in optimization of processing and quality control of food of animal origin." 2011: 9.