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01213naa a2200313 i 4500 |
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NSK01000992873 |
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HR-ZaNSK |
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20180410154733.0 |
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ta |
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180406s2015 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)000992873
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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 Josipović, Renata
|4 aut
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| 245 |
1 |
0 |
|a Improved properties and microbiological safety of novel cottage cheese containing spices /
|c Renata Josipović, Zvonimira Medverec Knežević, Jadranka Frece, Ksenija Markov, Snježana Kazazić, Jasna Mrvčić.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 54 jed.
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| 653 |
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0 |
|a Sirevi
|a Začini
|a Paprika
|a Fenoli
|a Mikrobiološka svojstva
|a Organoleptička svojstva
|
| 700 |
1 |
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|a Medverec Knežević, Zvonimira
|4 aut
|
| 700 |
1 |
|
|a Frece, Jadranka
|4 aut
|
| 700 |
1 |
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|a Markov, Ksenija
|4 aut
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| 700 |
1 |
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|a Kazazić, Snježana P.
|4 aut
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| 700 |
1 |
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|a Mrvčić, Jasna
|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. 454-462
|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
|a mild1804
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/150317
|y Elektronička verzija članka
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