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01155naa a2200325 i 4500 |
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NSK01001120136 |
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HR-ZaNSK |
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20211208140755.0 |
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211208s2019 ci d | |0|| ||eng |
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|a HR-ZaNSK
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|a croatica
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|a 636/639
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|2 2011
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1 |
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|a Repajić, Maja
|4 aut
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| 245 |
1 |
0 |
|a Functional and sensory properties of olives fortified spreadable cheese /
|c Maja Repajić, Anamarija Grudenić, Branka Levaj.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: 40 jed.
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| 504 |
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|a Sažetak.
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| 653 |
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0 |
|a Sirni namaz
|a Kvaliteta
|a Masline
|a Fenoli
|a Senzorska svojstva
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| 700 |
1 |
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|a Grudenić, Anamarija
|4 aut
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| 700 |
1 |
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|a Levaj, Branka
|4 aut
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 69 (2019), 2 ; str. 125-137
|w nsk.(HR-ZaNSK)000011964
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| 776 |
0 |
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|a Repajić, Maja
|t Functional and sensory properties of olives fortified spreadable cheese
|w nsk.(HR-ZaNSK)001068795
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| 981 |
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|b B09/19
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| 998 |
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|b gtao2112
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/218656
|y Elektronička verzija članka
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