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20180405112734.0 |
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ta |
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180405s2015 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)000992693
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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 664
|2 2011
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| 100 |
1 |
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|a Garba, Umar
|4 aut
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| 245 |
1 |
0 |
|a Effect of hot water blanching time and drying temperature on the thin layer drying kinetics of and anthocyanin degradation in black carrot (Daucus carota L.) shreds /
|c Umar Garba, Sawinder Kaur, Sushma Gurumayum, Prasad Rasane.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 38 jed.
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| 653 |
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0 |
|a Mrkva
|a Sušenje
|a Blanširanje
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| 700 |
1 |
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|a Kaur, Sawinder
|4 aut
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| 700 |
1 |
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|a Gurumayum, Sushma
|4 aut
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| 700 |
1 |
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|a Rasane, Prasad
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 3 ; str. 324-330
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B10/15
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| 998 |
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|a lblo1804
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| 856 |
4 |
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|u https://hrcak.srce.hr/145501
|y Elektronička verzija članka
|