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140918s2013 ci | |0|| ||eng |
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|a (HR-ZaNSK)000886525
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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 ci
|c hr
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| 080 |
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|a 663
|2 MRF 2011.
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| 100 |
1 |
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|a Lee, Pin-Rou
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| 245 |
1 |
0 |
|a Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts /
|c Pin-Rou Lee, Irene Siew-May Chong, Bin Yu, Philip Curran, Shao-Quan Liu.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 34 jed.
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| 653 |
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0 |
|a Vino
|a Papaja
|a Hlapljivi sastojci vina
|a Aminokiseline
|a Fermentacija soka
|a Kvasac
|a Mješovite kulture kvasca
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| 700 |
1 |
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|a Chong, Siew-May Irene
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| 700 |
1 |
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|a Yu, Bin,
|c kemijski tehnolog
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| 700 |
1 |
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|a Curran, Philip
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| 700 |
1 |
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|a Liu, Shao-Quan
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 51 (2013), 1 ; str. 92-100
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| 981 |
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|b B06/13
|p CRO
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| 998 |
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|a Luko140918
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| 856 |
4 |
2 |
|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=146877
|y Elektronička verzija članka
|