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01240naa a2200337 i 4500 |
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NSK01001007566 |
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HR-ZaNSK |
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20181001103534.0 |
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ta |
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180920s2016 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)001007566
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|a HR-ZaNSK
|b hrv
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|e ppiak
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0 |
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|a eng
|b hrv
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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 577
|2 2011
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| 080 |
1 |
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|a 636/639
|2 2011
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| 100 |
1 |
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|a Petrović, Marinko
|4 aut
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| 245 |
1 |
0 |
|a Stability and sensory evaluation of eggs produced by addition of different amount of linseed oil into feed /
|c Marinko Petrović, Veseljko Karačić, Hrvoje Mazija, Nada Vahčić, Helga Medić.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 33 jed.
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| 504 |
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|a Sažetak
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| 653 |
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0 |
|a Jaja
|a Kvaliteta jaja
|a Senzorska svojstva
|a Omega-3 masne kiseline
|
| 700 |
1 |
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|a Karačić, Veselko
|4 aut
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| 700 |
1 |
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|a Mazija, Hrvoje
|4 aut
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| 700 |
1 |
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|a Vahčić, Nada
|4 aut
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| 700 |
1 |
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|a Medić, Helga
|4 aut
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| 773 |
0 |
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|t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
|x 1847-3423
|g 11 (2016), 1/2 ; str. 41-48
|w nsk.(HR-ZaNSK)000707192
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| 981 |
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|b B03/16
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| 998 |
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|b mpao1809
|b boki1810
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/166829
|y Elektronička verzija članka
|