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01158naa a2200277 i 4500 |
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210607s2018 ci d | |0|| ||eng |
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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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1 |
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|a 663
|2 2011
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| 100 |
1 |
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|a Sáez, Gabriel D.
|4 aut
|9 HR-ZaNSK
|
| 245 |
1 |
0 |
|a Lactic acid bacteria from Argentinean fermented foods :
|b isolation and characterization for their potential use as starters for fermentation of vegetables /
|c Gabriel D. Sáez, Leandro Flomenbaum, Gabriela Zárate.
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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: 45 jed.
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| 653 |
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0 |
|a Fermentirano povrće
|a Mliječno-kiselo vrenje
|a Bakterije vrenja
|a Starter kulture
|a Ukiseljeni proizvodi
|
| 700 |
1 |
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|a Flomenbaum, Leandro
|4 aut
|9 HR-ZaNSK
|
| 700 |
1 |
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|a Zárate, Gabriela
|4 aut
|9 HR-ZaNSK
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 56 (2018), 3 ; str. 398-410
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B13/18
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| 998 |
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|b sapo2106
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/207641
|y Elektronička verzija članka
|