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01167naa a2200313 i 4500 |
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HR-ZaNSK |
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20210324092356.0 |
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210324s2018 ci a | |0|| ||eng |
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|a (HR-ZaNSK)001095273
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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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1 |
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|a 636/639
|2 2011
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| 100 |
1 |
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|a Dalca, Selime Hazır
|4 aut
|9 HR-ZaNSK
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1 |
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|a Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses /
|c Selime Hazır Dalca, Ömer Şimşek, Oguz Gursoy, Yusuf Yilmaz.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 31 jed.
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| 504 |
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|a Sažetak.
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| 653 |
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0 |
|a Sir u salamuri
|a Zrenje sira
|a Autoliza
|a Bakterije mliječne kiseline
|a Lactobacillus plantarum
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| 700 |
1 |
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|a Şimşek, Ömer
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Gursoy, Oguz
|4 aut
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| 700 |
1 |
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|a Yilmaz, Yusuf,
|c prehrambeni tehnolog
|4 aut
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 68 (2018), 4 ; str. 320-330
|w nsk.(HR-ZaNSK)000011964
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| 981 |
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|b B10/18
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| 998 |
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|b boko2103
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| 856 |
4 |
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|u https://hrcak.srce.hr/206626
|y Elektronička verzija članka
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