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01443naa a2200361 i 4500 |
| 001 |
NSK01001023804 |
| 003 |
HR-ZaNSK |
| 005 |
20190314112212.0 |
| 007 |
ta |
| 008 |
190314s2016 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)001023804
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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 66
|2 2011
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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 Laličić-Petronijević, Jovanka
|4 aut
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| 245 |
1 |
0 |
|a Content of total phenolics, flavan-3-Ols and proanthocyanidins, oxidative stability and antioxidant capacity of chocolate during storage /
|c Jovanka Laličić-Petronijević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević.
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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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|a Čokolada
|a Fenoli
|a Antioksidansi
|a Polarografija
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| 700 |
1 |
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|a Komes, Draženka
|4 aut
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| 700 |
1 |
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|a Gorjanović, Stanislava Ž.
|4 aut
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| 700 |
1 |
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|a Belščak-Cvitanović, Ana
|4 aut
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| 700 |
1 |
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|a Pezo, Lato
|4 aut
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| 700 |
1 |
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|a Pastor, Ferenc T.
|4 aut
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| 700 |
1 |
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|a Ostojić, Sanja
|4 aut
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| 700 |
1 |
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|a Popov-Raljić, Jovanka
|4 aut
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| 700 |
1 |
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|a Sužnjević, Desanka
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 54 (2016), 1 ; str. 13-20
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B06/16
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| 998 |
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|a lblo1903
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/155079
|y Elektronička verzija članka
|