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01149naa a2200325 i 4500 |
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NSK01001028344 |
| 003 |
HR-ZaNSK |
| 005 |
20190503111554.0 |
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ta |
| 008 |
190425s2016 ci | |0|| ||eng |
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|a (HR-ZaNSK)001028344
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|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 636/639
|2 2011
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| 100 |
1 |
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|a Felfoul, Imène
|4 aut
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| 245 |
1 |
0 |
|a Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion :
|b physicochemical and sensory properties /
|c Imène Felfoul, Ali Sahli, Olfa Samet-Bali, Hamadi Attia, Salwa Bornaz.
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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 Sirevi
|a Zamjena za sir
|a Lipoliza
|a Emulzija mlijeko-maslinovo ulje
|
| 700 |
1 |
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|a Sahli, Ali
|4 aut
|
| 700 |
1 |
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|a Samet-Bali, Olfa
|4 aut
|
| 700 |
1 |
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|a Attia, Hamadi
|4 aut
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| 700 |
1 |
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|a Bornaz, Salwa
|4 aut
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 66 (2016), 4 ; str. 304-311
|w nsk.(HR-ZaNSK)000011964
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| 981 |
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|b B07/16
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| 998 |
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|b suzo1904
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/168553
|y Elektronička verzija članka
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