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01340naa a2200325 i 4500 |
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NSK01001027970 |
| 003 |
HR-ZaNSK |
| 005 |
20210416145040.0 |
| 007 |
ta |
| 008 |
190419s2016 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)001027970
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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 631/635
|2 2011
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| 080 |
1 |
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|a 663
|2 2011
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| 100 |
1 |
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|a Ribeiro Dias, Disney
|4 aut
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| 245 |
1 |
0 |
|a Vinegar production from jabuticaba (Myrciaria jaboticaba) fruit using immobilized acetic acid bacteria /
|c Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 71 jed.
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| 653 |
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0 |
|a Ocat
|a Vrenje
|a Bakterije
|a Octena kiselina
|a Brazilska vinova loza
|a Myrciaria jaboticaba
|
| 700 |
1 |
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|a Silva, Monique Suela
|4 aut
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| 700 |
1 |
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|a Souza, Angélica Cristina de
|4 aut
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| 700 |
1 |
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|a Magalhães-Guedes, Karina Teixeira
|4 aut
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| 700 |
1 |
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|a Ribeiro, Fernanda Severo de Rezende
|4 aut
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| 700 |
1 |
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|a Schwan, Rosane Freitas
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 54 (2016), 3 ; str. 351-359
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B07/16
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| 998 |
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|a lblo1904
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/165264
|y Elektronička verzija članka
|