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| LEADER |
00921naa a2200253 i 4500 |
| 001 |
NSK01000992685 |
| 003 |
HR-ZaNSK |
| 005 |
20220919164745.0 |
| 007 |
ta |
| 008 |
180405s2015 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)000992685
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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
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| 100 |
1 |
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|a Yangılar, Filiz
|4 aut
|
| 245 |
1 |
0 |
|a Effects of green banana flour on the physical, chemical and sensory properties of ice cream /
|c Filiz Yangilar.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 59 jed.
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| 653 |
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0 |
|a Banana
|a Zelena banana
|a Brašno zelene banane
|a Sladoled
|a Fizikalno-kemijska svojstva
|a Organoleptička svojstva
|
| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 3 ; str. 315-323
|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 lblo1804
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/145494
|y Elektronička verzija članka
|