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220308s2019 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001130417
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|c hr
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|a 664
|2 2011
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|a 636/639
|2 2011
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|a Kos, Ivica
|4 aut
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|a The influence of meat batter composition and sausage diameter on microbiota and sensory traits of artisanal wild boar meat sausages /
|c Ivica Kos, Ana Zgomba Maksimović, Marija ZunabovićPichler, Sigrid Mayrhofer, Konrad J. [Johann] Domig and Mirna Mrkonjić Fuka.
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|b Graf. prikazi.
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|a Bibliografija: 40 jed.
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|a Kobasice
|a Senzorska analiza
|a Bakterije mliječne kiseline
|a Mikrobiota
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| 700 |
1 |
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|a Žgomba Maksimović, Ana
|4 aut
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| 700 |
1 |
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|a ZunabovićPichler, Marija
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Mayrhofer, Sigrid
|4 aut
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| 700 |
1 |
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|a Domig, Konrad Johann
|4 aut
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| 700 |
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|a Mrkonjić Fuka, Mirna
|4 aut
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| 773 |
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|t Food technology and biotechnology
|x 1330-9862
|g 57 (2019), 3 ; str. 378-387
|w nsk.(HR-ZaNSK)000174173
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| 776 |
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|a Kos, Ivica
|t The influence of meat batter composition and sausage diameter on microbiota and sensory traits of artisanal wild boar meat sausages
|w nsk.(HR-ZaNSK)001065333
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| 981 |
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|b B12/19
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|b gtao2203
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|u https://hrcak.srce.hr/227292
|y Elektronička verzija članka
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