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01095naa a2200313 i 4500 |
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NSK01001094940 |
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HR-ZaNSK |
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20210322074331.0 |
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ta |
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210322s2018 ci a | |0|| ||eng |
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|a (HR-ZaNSK)001094940
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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0 |
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|a eng
|b hrv
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|a croatica
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|a ci
|c hr
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| 080 |
1 |
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|a 636/639
|2 2011
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| 100 |
1 |
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|a Karaca, Yaşar
|4 aut
|9 HR-ZaNSK
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1 |
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|a Production and quality of kefir cultured butter /
|c Yaşar Karaca, İlhan Gün, Atıf Can Seydim, Zeynep Banu Guzel-Seydim.
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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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| 504 |
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|a Sažetak.
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| 653 |
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0 |
|a Maslac
|a Probiotik
|a Kefirno zrno
|a Bakterije mliječne kiseline
|a Kvaliteta
|a Senzorska svojstva
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| 700 |
1 |
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|a Gün, İlhan
|4 aut
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| 700 |
1 |
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|a Can Seydim, Atıf
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Guzel-Seydim, Zeynep Banu
|4 aut
|9 HR-ZaNSK
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 68 (2018), 1 ; str. 64-72
|w nsk.(HR-ZaNSK)000011964
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| 981 |
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|b B09/18
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| 998 |
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|b boko2103
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/192304
|y Elektronička verzija članka
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