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20160405134057.0 |
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ta |
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141030s2013 ci | |0|| ||eng |
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|a (HR-ZaNSK)000890324
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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|a 663
|2 MRF 2011.
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| 080 |
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|a 631/635
|2 MRF 2011.
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| 100 |
1 |
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|a Terzić-Vidojević, Amarela
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| 245 |
1 |
0 |
|a Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures /
|c Amarela Terzic-Vidojevic, Maja Tolinacki, Milica Nikolic, Katarina Veljovic, Snezana Jovanovic, Ognjen Macej, Ljubisa Topisirovic.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 44 jed.
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| 653 |
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|a Kozje mlijeko
|a Sirovo mlijeko
|a Kozji sir
|a Zrenje sira
|a Starter-kulture
|a Bakterije mliječne kiseline
|
| 700 |
1 |
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|a Tolinački, Maja
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| 700 |
1 |
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|a Nikolić, Milica,
|c biotehnologinja
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| 700 |
1 |
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|a Veljović, Katarina
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| 700 |
1 |
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|a Jovanović, Snežana
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| 700 |
1 |
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|a Macej, Ognjen
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| 700 |
1 |
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|a Topisirović, Ljubiša
|
| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 51 (2013), 4 ; str. 554-563
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| 981 |
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|b B06/13
|p CRO
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| 998 |
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|a luko141030
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| 856 |
4 |
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|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=169445
|y Elektronička verzija članka
|