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01173naa a2200313 i 4500 |
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NSK01000992713 |
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HR-ZaNSK |
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20190530134258.0 |
| 007 |
ta |
| 008 |
180405s2015 ci | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)000992713
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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
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| 080 |
1 |
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|a 664
|2 2011
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| 100 |
1 |
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|a Cenci, Aline Maria
|4 aut
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| 245 |
1 |
0 |
|a Control of Penicillium sp. on the surface of Italian salami using essential oils /
|c Aline Maria Cenci, Mariane Lobo Ugalde, Juliana Steffens, Eunice Valduga, Rogério Luis Cansian, Geciane Toniazzo.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 32 jed.
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| 653 |
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0 |
|a Mesni proizvodi
|a Talijanska salama
|a Eterično ulje
|a Gljivice
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| 700 |
1 |
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|a Lobo Ugalde, Mariane
|4 aut
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| 700 |
1 |
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|a Steffens, Juliana
|4 aut
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| 700 |
1 |
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|a Valduga, Eunice
|4 aut
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| 700 |
1 |
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|a Cansian, Rogério Luis
|4 aut
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| 700 |
1 |
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|a Toniazzo, Geciane
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 3 ; str. 342-347
|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
|a tind1804
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/145511
|y Elektronička verzija članka
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