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| LEADER |
01146naa a2200301 i 4500 |
| 001 |
NSK01000992526 |
| 003 |
HR-ZaNSK |
| 005 |
20180404123537.0 |
| 007 |
ta |
| 008 |
180404s2015 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)000992526
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| 040 |
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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| 042 |
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|a croatica
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| 044 |
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|a ci
|c hr
|
| 080 |
1 |
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|a 664
|2 2011
|
| 100 |
1 |
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|a Bartkiene, Elena
|4 aut
|
| 245 |
1 |
4 |
|a The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat quality improvement /
|c Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Pranas Viskelis, Dalia Urbonaviciene.
|
| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 39 jed.
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| 653 |
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0 |
|a Dodaci hrani
|a Rajčica
|a Fermentacija
|a Mljeveno meso
|
| 700 |
1 |
|
|a Juodeikiene, Grazina
|4 aut
|
| 700 |
1 |
|
|a Zadeike, Daiva
|4 aut
|
| 700 |
1 |
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|a Viskelis, Pranas
|4 aut
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| 700 |
1 |
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|a Urbonaviciene, Dalia
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 2 ; str. 163-170
|w nsk.(HR-ZaNSK)000174173
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| 981 |
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|b B10/15
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| 998 |
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|a mamo1804
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/140225
|y Elektronička verzija članka
|