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01463naa a2200325 i 4500 |
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20211210084733.0 |
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211210s2019 ci d | |0|| ||eng |
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|a HR-ZaNSK
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|b hrv
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|a croatica
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|c hr
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|a 663
|2 2011
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|a Taboada, Natalia
|4 aut
|9 HR-ZaNSK
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1 |
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|a Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria /
|c Natalia Taboada, Carina Van Nieuwenhove, Roxana Medina, Soledad López Alzogaray.
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|b Graf. prikazi.
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|a Bibliografija: 35 jed.
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|a Sažetak.
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|a Sir
|a Kozji sir
|a Pomoćne kulture
|a Masne kiseline
|a Linolna kiselina
|a Esteraze
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1 |
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|a Van Nieuwenhove, Carina
|4 aut
|9 HR-ZaNSK
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1 |
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|a Medina, Roxana
|4 aut
|9 HR-ZaNSK
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|a López Alzogaray, Soledad
|4 aut
|9 HR-ZaNSK
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|t Mljekarstvo
|x 0026-704X
|g 69 (2019), 4 ; str. 251-263
|w nsk.(HR-ZaNSK)000011964
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|a Taboada, Natalia
|t Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria
|w nsk.(HR-ZaNSK)001068782
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|b B09/19
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|b gtao2112
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|u https://hrcak.srce.hr/225863
|y Elektronička verzija članka
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