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220218s2019 ci d | |0|| ||eng |
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|a croatica
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|a ci
|c hr
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1 |
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|a 664
|2 2011
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| 100 |
1 |
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|a Marušić, Nives,
|c inženjerka prehrambene tehnologije
|4 aut
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| 245 |
1 |
4 |
|a The effect of high pressure treatment on the quality of chicken breast meat /
|c Nives Marušić Radovčić, Damir Ježek, Ksenija Markov, Jadranka Frece, Duška Ćurić, Helga Medić.
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| 300 |
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|b Graf. prikazi.
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|a Bibliografija: str. 80-81.
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|a Piletina
|a Meso
|a Sigurnost hrane
|a Kvaliteta mesa
|a Visokotlačna obrada
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| 700 |
1 |
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|a Ježek, Damir
|4 aut
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| 700 |
1 |
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|a Markov, Ksenija
|4 aut
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| 700 |
1 |
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|a Frece, Jadranka
|4 aut
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| 700 |
1 |
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|a Ćurić, Duška
|4 aut
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| 700 |
1 |
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|a Medić, Helga
|4 aut
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| 773 |
0 |
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|t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
|x 1847-3423
|g 14 (2019), 3/4 ; str. 76-81
|w nsk.(HR-ZaNSK)000707192
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| 776 |
0 |
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|a Marušić, Nives
|t The effect of high pressure treatment on the quality of chicken breast meat
|w nsk.(HR-ZaNSK)001079507
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| 981 |
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|b B12/19
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| 998 |
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|b gtao2202
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| 856 |
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|u https://hrcak.srce.hr/235582
|y Elektronička verzija članka
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