Protocol for sensory assessment of traditional dish cottage cheese struklji
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000863181/Similar |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 7 (2012), Spec. Iss. ; str. 5-8 |
| Glavni autor: | Korošec, Mojca (-) |
| Ostali autori: | Golob, Terezija (-), Skvarča, Marlena, Bertoncelj, Jasna |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Korošec, M., Golob, T., Skvarča, M., & Bertoncelj, J. (2012). Protocol for sensory assessment of traditional dish cottage cheese struklji: Protocol for sensory assessment of traditional dish cottage cheese struklji. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam.
Chicago stil citiranjaKorošec, Mojca, Terezija Golob, Marlena Skvarča, and Jasna Bertoncelj. "Protocol for sensory assessment of traditional dish cottage cheese struklji: Protocol for sensory assessment of traditional dish cottage cheese struklji." 2012.
MLA stil citiranjaKorošec, Mojca, Terezija Golob, Marlena Skvarča, and Jasna Bertoncelj. "Protocol for sensory assessment of traditional dish cottage cheese struklji: Protocol for sensory assessment of traditional dish cottage cheese struklji." 2012.