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20210519161527.0 |
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210519s2018 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001101349
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|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 Leko, Ivana
|4 aut
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| 245 |
1 |
0 |
|a Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time /
|c Ivana Leko, Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav Miličević, Drago Šubarić.
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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. 195-196.
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| 653 |
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0 |
|a Kakao masa
|a Termička obrada
|a Stabilnost mikroba
|a Vanilinski test
|a Folin-Ciocalteu metoda
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| 700 |
1 |
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|a Ačkar, Đurđica
|4 aut
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| 700 |
1 |
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|a Jozinović, Antun
|4 aut
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| 700 |
1 |
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|a Babić, Jurislav
|4 aut
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| 700 |
1 |
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|a Miličević, Borislav
|4 aut
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| 700 |
1 |
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|a Šubarić, Drago
|4 aut
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| 773 |
0 |
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|t Croatian journal of food science and technology
|x 1847-3466
|g 10 (2018), 2 ; str. 190-196
|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/210840
|y Elektronička verzija članka
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