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01493naa a2200349 i 4500 |
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NSK01000950728 |
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HR-ZaNSK |
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20170214085431.0 |
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ta |
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161207s2014 ci | |0|| ||eng |
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|a (HR-ZaNSK)000950728
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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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| 080 |
1 |
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|a 663
|2 MRF 2011.
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| 100 |
1 |
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|a Frece, Jadranka
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| 245 |
1 |
0 |
|a Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures /
|c Jadranka Frece, Dragan Kovačević, Snježana Kazazić, Jasna Mrvčić, Nada Vahčić, Damir Ježek, Mirjana Hruškar, Ivona Babić and Ksenija Markov.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 25 jed.
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| 653 |
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0 |
|a Kobasice
|a Senzorska analiza
|a Bakterije mliječne kiseline
|a Mikroorganizmi
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| 700 |
1 |
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|a Kovačević, Dragan,
|c prehrambeni tehnolog
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| 700 |
1 |
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|a Kazazić, Snježana P.
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| 700 |
1 |
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|a Mrvčić, Jasna
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| 700 |
1 |
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|a Vahčić, Nada
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| 700 |
1 |
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|a Ježek, Damir
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| 700 |
1 |
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|a Hruškar, Mirjana,
|c inženjerka prehrambene tehnologije
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| 700 |
1 |
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|a Babić, Ivona,
|c inženjerka prehrambene tehnologije
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| 700 |
1 |
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|a Markov, Ksenija
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 52 (2014), 3 ; str. 300-306
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B11/14
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| 998 |
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|a lblo1612
|a rped1702
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| 856 |
4 |
2 |
|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=186433
|y Elektronička verzija članka
|