MARC: The effect of high pressure and subzero temperature on gelation of washed cod and salmon meat

Permalink:	http://skupni.nsk.hr/Record/nsk.NSK01001078638/Details
Matična publikacija:	Food technology and biotechnology 55 (2017), 3 ; str. 405-412
Glavni autor:	Malinowska-Panczyk, Edyta (Author)
Vrsta građe:	Članak
Jezik:	eng
Predmet:	Bakalar > Riblje meso > Topljivost > Gel-elektroforeza
Online pristup:	Elektronička verzija članka


LEADER	00885naa a2200253 i 4500
001	NSK01001078638
003	HR-ZaNSK
005	20201026085618.0
007	ta
008	201026s2017 ci \| \|0\|\| \|\|eng
035			\|a (HR-ZaNSK)001078638
040			\|a HR-ZaNSK \|b hrv \|c HR-ZaNSK \|e ppiak
042			\|a croatica
044			\|a ci \|c hr
080	1		\|a 664 \|2 2011
100	1		\|a Malinowska-Panczyk, Edyta \|4 aut
245	1	4	\|a The effect of high pressure and subzero temperature on gelation of washed cod and salmon meat / \|c Edyta Malinowska-Pańczyk.
300			\|b Ilustr.
504			\|a Bibliografija: 39 jed.
653		0	\|a Bakalar \|a Riblje meso \|a Topljivost \|a Gel-elektroforeza
773	0		\|t Food technology and biotechnology \|x 1330-9862 \|g 55 (2017), 3 ; str. 405-412 \|w nsk.(HR-ZaNSK)000174173
981			\|b B20/17
998			\|b rpeo2010
856	4	1	\|u https://hrcak.srce.hr/186554 \|y Elektronička verzija članka