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|a Nwaiwu, Ogueri
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|9 HR-ZaNSK
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|a Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water /
|c Ogueri Nwaiwu, Vincet Ifeanyi Ibekwe.
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| 300 |
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|b Graf. prikazi.
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|a Bibliografija: str. 133-134.
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| 653 |
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|a Voda za piće
|a Voda u bocama
|a Ozon
|a Antimikrobni učinak
|a Toksični učinak
|a Razgradnja
|a Vrijeme razgradnje
|a Higijenska kakvoća
|a Fizikalno-kemijska svojstva
|a Optimizacija
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| 653 |
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5 |
|a Nigerija
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| 700 |
1 |
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|a Ibekwe, Vincet Ifeanyi
|4 aut
|9 HR-ZaNSK
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| 773 |
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|t Croatian journal of food science and technology
|x 1847-3466
|g 11 (2019), 1 ; str. 131-134
|w nsk.(HR-ZaNSK)000707531
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|a Nwaiwu, Ogueri
|t Optimization of ozone decomposition time and its effect on physicochemical and bacteriological quality of table water
|w nsk.(HR-ZaNSK)001064884
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|b B17/19
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|b milo2208
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|u https://hrcak.srce.hr/220694
|y Elektronička verzija članka
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