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01126naa a2200301 i 4500 |
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NSK01000992813 |
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HR-ZaNSK |
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20180406101847.0 |
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ta |
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180406s2015 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)000992813
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| 040 |
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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 664
|2 2011
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| 100 |
1 |
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|a Lukić, Igor,
|c kemičar
|4 aut
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| 245 |
1 |
0 |
|a Phenolic and aroma composition of white wines produced by prolonged maceration and maturation in wooden barrels /
|c Igor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver, Đordano Peršurić.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 47 jed.
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| 653 |
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0 |
|a Bijelo vino
|a Dozrijevanje
|a Fenoli
|a Aroma
|
| 700 |
1 |
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|a Jedrejčić, Nikolina
|4 aut
|
| 700 |
1 |
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|a Kovačević Ganić, Karin
|4 aut
|
| 700 |
1 |
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|a Staver, Mario
|4 aut
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| 700 |
1 |
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|a Peršurić, Đordano
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 4 ; str. 407-418
|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/150308
|y Elektronička verzija članka
|