The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000950396/Similar |
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| Matična publikacija: |
Croatian journal of food science and technology 6 (2014), 2 ; str. 104-109 |
| Glavni autor: | Miličević, Borislav (-) |
| Ostali autori: | Babić, Jurislav (-), Šubarić, Drago, Ačkar, Đurđica, Jozinović, Antun, Miličević, Radoslav, Klarić, Ilija |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Miličević, B., Babić, J., Šubarić, D., Ačkar, Đ., Jozinović, A., Miličević, R., & Klarić, I. (2014). The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy: The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy. Croatian journal of food science and technology.
Chicago stil citiranjaMiličević, Borislav, Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Antun Jozinović, Radoslav Miličević, and Ilija Klarić. "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy: The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy." 2014.
MLA stil citiranjaMiličević, Borislav, et al. "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy: The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy." 2014.