|
|
|
|
| LEADER |
01138caa a2200325 i 4500 |
| 001 |
NSK01000809575 |
| 003 |
HR-ZaNSK |
| 005 |
20131011102139.0 |
| 007 |
ta |
| 008 |
120618s2011 ci | |||| ||eng |
| 035 |
|
|
|a (HR-ZaNSK)000809575
|
| 040 |
|
|
|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
|
| 042 |
|
|
|a croatica
|
| 044 |
|
|
|a ci
|c hr
|
| 080 |
|
|
|a 663
|2 MRF 1998.
|
| 100 |
1 |
|
|a Damijanić, Kristijan
|
| 245 |
1 |
0 |
|a Effects of maceration temperature on the anthocyanins composition of cv. Teran wine /
|c K. Damijanić, M. Staver, Karin Kovačević Ganić, L. Gracin, M. Bubola, Ingrid Palman.
|
| 300 |
|
|
|b Ilustr.
|
| 504 |
|
|
|a Bibliografija: 18 jed.
|
| 653 |
|
|
|a Teran
|
| 653 |
|
0 |
|a Vino
|a Antocijan
|a Maceracija
|a Fermentacija
|
| 700 |
1 |
|
|a Staver, Mario
|
| 700 |
1 |
|
|a Kovačević Ganić, Karin
|
| 700 |
1 |
|
|a Gracin, Leo
|
| 700 |
1 |
|
|a Bubola, Marijan
|
| 700 |
1 |
|
|a Palman, Ingrid
|
| 773 |
0 |
|
|t Croatian journal of food science and technology
|x 1847-3466
|g 3 (2011), 2 ; str. 16-25
|
| 981 |
|
|
|b B05/11
|p CRO
|
| 998 |
|
|
|a tino120618
|
| 856 |
4 |
2 |
|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=113129
|y Elektronička verzija članka
|