|
|
|
|
| LEADER |
01158caa a2200301 i 4500 |
| 001 |
NSK01000766271 |
| 003 |
HR-ZaNSK |
| 005 |
20160405131514.0 |
| 007 |
ta |
| 008 |
110419s2010 ci | |||| ||eng |
| 035 |
|
|
|a (HR-ZaNSK)000766271
|
| 040 |
|
|
|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
|
| 042 |
|
|
|a croatica
|
| 044 |
|
|
|a ci
|c hr
|
| 080 |
|
|
|a 636/639
|2 MRF 1998.
|
| 100 |
1 |
|
|a Wang, Hai Kuan
|
| 245 |
1 |
2 |
|a A new probiotic Cheddar cheese with high ACE-inhibitory activity and γ-aminobutyric acid content produced with koumiss-derived Lactobacillus casei Zhang /
|c Hai Kuan Wang, Cheng Dong, Yong Fu Chen, Li Min Cui and He Ping Zhang.
|
| 300 |
|
|
|b Ilustr.
|
| 504 |
|
|
|a Bibliografija: 42 jed.
|
| 653 |
|
0 |
|a Sir Cheddar
|a Probiotici
|a Gama-aminomaslačna kiselina
|a Kumis
|a Lactobacillus casei
|
| 700 |
1 |
|
|a Dong, Cheng
|
| 700 |
1 |
|
|a Chen, Yong Fu
|
| 700 |
1 |
|
|a Cui, Li Min
|
| 700 |
1 |
|
|a Zhang, He Ping
|
| 773 |
0 |
|
|t Food technology and biotechnology
|x 1330-9862
|g 48 (2010), 1 ; str. 62-70
|
| 981 |
|
|
|b B02/10
|p CRO
|
| 998 |
|
|
|a rado110419
|c vol2o120928
|
| 856 |
4 |
2 |
|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=74744
|y Elektronička verzija članka
|