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| LEADER |
00972naa a2200289 i 4500 |
| 001 |
NSK01001025106 |
| 003 |
HR-ZaNSK |
| 005 |
20190325094804.0 |
| 007 |
ta |
| 008 |
190325s2016 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)001025106
|
| 040 |
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
|
| 042 |
|
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|a croatica
|
| 044 |
|
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|a ci
|c hr
|
| 080 |
1 |
|
|a 66
|2 2011
|
| 080 |
1 |
|
|a 664
|2 2011
|
| 100 |
1 |
|
|a Chien, Rao-Chi
|4 aut
|
| 245 |
1 |
0 |
|a Quality of bread supplemented with Antrodia salmonea-fermented grains /
|c Rao-Chi Chien, Enkhjargal Ulziijargal, Jeng-Leun Mau.
|
| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 40 jed.
|
| 653 |
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0 |
|a Kruh
|a Žitarice
|a Boja
|a Antrodia salmonea
|
| 700 |
1 |
|
|a Ulziijargal, Enkhjargal
|4 aut
|
| 700 |
1 |
|
|a Mau, Jeng-Leun
|4 aut
|
| 773 |
0 |
|
|t Food technology and biotechnology
|x 1330-9862
|g 54 (2016), 2 ; str. 180-188
|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/160354
|y Elektronička verzija članka
|