Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001093459/Similar |
|---|---|
| Matična publikacija: |
Poljoprivreda (Osijek) 24 (2018), 2 ; str. 34-42 |
| Glavni autori: | Miličević, Borislav (Author), Ačkar, Đurđica, Babić, Jurislav, Jozinović, Antun, Miličević, Radoslav, Petošić, Emil, Kujundžić, Toni, Šubarić, Drago |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Miličević, B. (2018). Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells: Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells. Poljoprivreda (Osijek), p. 4.
Chicago stil citiranjaMiličević, Borislav. "Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells: Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells." 2018: 4.
MLA stil citiranjaMiličević, Borislav. "Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells: Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells." 2018: 4.