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01212naa a2200301 i 4500 |
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NSK01001154141 |
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HR-ZaNSK |
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20221114101512.0 |
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221114s2020 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001154141
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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1 |
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|a eng
|b hrv
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|a croatica
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|a ci
|c hr
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|a 636/639
|2 2011
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|a Bielecka, Marika
|4 aut
|9 HR-ZaNSK
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4 |
|a The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses /
|c Marika Bielecka, Grażyna Cichosz.
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|b Graf. prikazi.
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|a Bibliografija: 63 jed.
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|a Sažetak.
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| 653 |
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|a Sir
|a Senzorska svojstva
|a Okus
|a Boja
|a Palmino ulje
|a Lactobacillus paracasei LPC-37
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| 700 |
1 |
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|a Cichosz, Grażyna
|4 aut
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 70 (2020), 1 ; str. 28-39
|w nsk.(HR-ZaNSK)000011964
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| 776 |
0 |
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|a Bielecka, Marika
|t The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses
|w nsk.(HR-ZaNSK)001098120
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| 981 |
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|b B06/20
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| 998 |
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|b gtao2211
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| 856 |
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|u https://hrcak.srce.hr/231951
|y Elektronička verzija članka
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