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HR-ZaNSK |
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140918s2013 ci | |0|| ||eng |
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|a croatica
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|a ci
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|a 664
|2 MRF 2011.
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1 |
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|a Andronikov, Darko
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1 |
0 |
|a Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels /
|c Darko Andronikov, Lea Gašperlin, Tomaž Polak, Božidar Žlender.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 57 jed.
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| 653 |
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0 |
|a Prerada mesa
|a Mesni proizvodi
|a Dimljena šunka
|a Kemijska svojstva
|a Senzorska svojstva
|
| 700 |
1 |
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|a Gašperlin, Lea
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| 700 |
1 |
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|a Polak, Tomaž
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| 700 |
1 |
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|a Žlender, Božidar
|
| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 51 (2013), 1 ; str. 112-122
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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 |
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|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=146884
|y Elektronička verzija članka
|