The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001076688/Similar |
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| Matična publikacija: |
Food technology and biotechnology 55 (2017), 1 ; str. 67-76 |
| Glavni autori: | Mastanjević, Krešimir (Author), Kovačević, Dragan, prehrambeni tehnolog, Frece, Jadranka, Markov, Ksenija, Pleadin, Jelka |
| Vrsta građe: | Članak |
| Jezik: | eng |
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| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Mastanjević, K. (2017). The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen: The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen. Food technology and biotechnology, p. 5.
Chicago stil citiranjaMastanjević, Krešimir. "The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen: The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen." 2017: 5.
MLA stil citiranjaMastanjević, Krešimir. "The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen: The effect of autochthonous starter culture, sugars and temperature on the fermentation of slavonian kulen." 2017: 5.