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20211201094005.0 |
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211201s2019 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001119496
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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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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|a 636/639
|2 2011
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|a 663
|2 2011
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|a Rako, Ante,
|c agronom
|4 aut
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|a Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine) /
|c Ante Rako, Milna Tudor Kalit, Denis Petrović, Samir Kalit, Zorica Rako.
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|b Graf. prikazi.
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|a Bibliografija: 45 jed.
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|a Sažetak.
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|a Sir
|a Sir iz mašine
|a Kemijski sastav
|a Proteoliza
|a Zrenje sira
|a Tekstura sira
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|a Tudor Kalit, Milna
|4 aut
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|a Rako, Zorica
|4 aut
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|a Petrović, Denis
|4 aut
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|a Kalit, Samir
|4 aut
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|t Mljekarstvo
|x 0026-704X
|g 69 (2019), 1 ; str. 21-29
|w nsk.(HR-ZaNSK)000011964
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|a Rako, Ante
|t Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)
|w nsk.(HR-ZaNSK)001068805
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|b B09/19
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|b gtao2112
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|u https://hrcak.srce.hr/213418
|y Elektronička verzija članka
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