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01103naa a2200301 i 4500 |
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NSK01000992740 |
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HR-ZaNSK |
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20180413130916.0 |
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180405s2015 ci | |0|| ||eng |
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|a (HR-ZaNSK)000992740
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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| 042 |
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|a croatica
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| 044 |
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|a ci
|c hr
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| 080 |
1 |
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|a 663
|2 2011
|
| 100 |
1 |
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|a Szalóki-Dorkó, Lilla
|4 aut
|
| 245 |
1 |
0 |
|a Degradation of anthocyanin content in sour cherry juice during heat treatment /
|c Lilla Szalóki-Dorkó, György Végvári, Márta Ladányi, Gitta Ficzek, Mónika Stéger-Máté.
|
| 300 |
|
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|b Ilustr.
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| 504 |
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|a Bibliografija: 30 jed.
|
| 653 |
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0 |
|a Poluraspad
|a Razgradnja
|a Promjena boje
|a Sok
|a Toplinska analiza
|
| 700 |
1 |
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|a Végvári, György
|4 aut
|
| 700 |
1 |
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|a Ladányi, Márta
|4 aut
|
| 700 |
1 |
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|a Ficzek, Gitta
|4 aut
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| 700 |
1 |
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|a Stéger-Máté, Monika
|4 aut
|
| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 3 ; str. 354-360
|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 |
1 |
|u https://hrcak.srce.hr/145514
|y Elektronička verzija članka
|