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200303s2017 ci a | |0|| ||eng |
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|a (HR-ZaNSK)001057394
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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1 |
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|a 664
|2 2011
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1 |
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|a 577
|2 2011
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| 100 |
1 |
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|a Odewole, Michael
|4 aut
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| 245 |
1 |
0 |
|a Application of response surface methodology (RSM) to osmotic dehydration and drying of green bell peppers /
|c M. M. Odewole, M. O. Sunmonu, Olabamibo Adeyinka-Ajiboye, Rachael Oluwafunmilayo Adako, S. K. Oyeniyi.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 25 jed.
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| 653 |
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0 |
|a Paprika
|a Zelena paprika
|a Površinska reakcija
|a Osmotska dehidracija
|a Sušenje
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| 700 |
1 |
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|a Sunmonu, Musliu Olushola
|4 aut
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| 700 |
1 |
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|a Adeyinka-Ajiboye, Olabamibo
|4 aut
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| 700 |
1 |
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|a Adako, Rachael Oluwafunmilayo
|4 aut
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| 700 |
1 |
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|a Oyeniyi, Samuel Kehinde
|4 aut
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| 773 |
0 |
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|t Croatian journal of food science and technology
|x 1847-3466
|g 9 (2017), 1 ; str. 66-73
|w nsk.(HR-ZaNSK)000707531
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| 981 |
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|b B09/17
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| 998 |
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|b gtao2003
|b boki2003
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/182645
|y Elektronička verzija članka
|