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210518s2018 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001101050
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| 040 |
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|a HR-ZaNSK
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|e ppiak
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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 664
|2 2011
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| 100 |
1 |
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|a Švec, Ivan
|4 aut
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| 245 |
1 |
0 |
|a Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut /
|c Ivan Švec, Marie Hrušková, Ivana Kadlčíková.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija i elektronički izvori: str. 96-97.
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| 653 |
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0 |
|a Pšenica
|a Ječam
|a Žir
|a Kesten
|a Brašno
|a Svojstva brašna
|a Kruh
|
| 700 |
1 |
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|a Hrušková, Marie
|4 aut
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| 700 |
1 |
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|a Kadlčíková, Ivana
|4 aut
|9 HR-ZaNSK
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| 773 |
0 |
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|t Croatian journal of food science and technology
|x 1847-3466
|g 10 (2018), 1 ; str. 89-97
|w nsk.(HR-ZaNSK)000707531
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| 981 |
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|b B12/18
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| 998 |
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|b sapo2105
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/200556
|y Elektronička verzija članka
|