|
|
|
|
| LEADER |
01257naa a2200313 i 4500 |
| 001 |
NSK01001078644 |
| 003 |
HR-ZaNSK |
| 005 |
20201026100848.0 |
| 007 |
ta |
| 008 |
201026s2017 ci | |0|| ||eng |
| 035 |
|
|
|a (HR-ZaNSK)001078644
|
| 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 Duliński, Robert
|4 aut
|
| 245 |
1 |
0 |
|a Solid-state fermentation reduces phytic acid level, improves the profile of myo-inositol phosphates and enhances the availability of selected minerals in flaxseed oil cake /
|c Robert Duliński, Bożena Stodolak, Łukasz Byczyński, Aleksander Poreda, Anna Starzyńska-Janiszewska and Krzysztof Żyła.
|
| 300 |
|
|
|b Ilustr.
|
| 504 |
|
|
|a Bibliografija: 36 jed.
|
| 653 |
|
0 |
|a Lanena vlakna
|a Pogača
|a Fitati
|a Fermentacija
|
| 700 |
1 |
|
|a Stodolak, Bożena
|4 aut
|
| 700 |
1 |
|
|a Byczyński, Łukasz
|4 aut
|
| 700 |
1 |
|
|a Poreda, Aleksander
|4 aut
|
| 700 |
1 |
|
|a Starzyńska-Janiszewska, Anna
|4 aut
|
| 700 |
1 |
|
|a Żyła, Krzysztof
|4 aut
|
| 773 |
0 |
|
|t Food technology and biotechnology
|x 1330-9862
|g 55 (2017), 3 ; str. 413-419
|w nsk.(HR-ZaNSK)000174173
|
| 981 |
|
|
|b B20/17
|
| 998 |
|
|
|b rpeo2010
|
| 856 |
4 |
1 |
|u https://hrcak.srce.hr/186558
|y Elektronička verzija članka
|