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01149naa a2200313 i 4500 |
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NSK01001055431 |
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HR-ZaNSK |
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20200212160357.0 |
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ta |
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200212s2017 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001055431
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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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| 044 |
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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 Kınık, Özer
|4 aut
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| 245 |
1 |
4 |
|a The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese :
|b Ecem Akan /
|c Özer Kınık, Harun Kesenkaş, Pelin Günç Ergönül, Ecem Akan.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: 52 jed.
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| 504 |
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|a Sažetak.
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| 653 |
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0 |
|a Kozji sir
|a Simbiotski kozji sir
|a Probiotici
|a Prebiotici
|a Aromatski spojevi
|a Oligofruktoza
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| 700 |
1 |
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|a Kesenkaş, Harun
|4 aut
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| 700 |
1 |
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|a Günç Ergönül, Pelin
|4 aut
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| 700 |
1 |
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|a Akan, Ecem
|4 aut
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 67 (2017), 1 ; str. 71-85
|w nsk.(HR-ZaNSK)000011964
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| 981 |
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|b B08/17
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| 998 |
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|b boko2002
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/174101
|y Elektronička verzija članka
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