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01154naa a2200301 i 4500 |
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NSK01000992819 |
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HR-ZaNSK |
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20180411095910.0 |
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ta |
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180406s2015 ci | |0|| ||eng |
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|a (HR-ZaNSK)000992819
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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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 Skowyra, Monika
|4 aut
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| 245 |
1 |
0 |
|a Effect of Tara (Caesalpinia spinosa) pod powder on the oxidation and colour stability of pork meat batter during chilled storage /
|c Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, María Pilar Almajano.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 36 jed.
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| 653 |
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|a Svinjsko meso
|a Skladištenje
|a Oksidacija
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| 700 |
1 |
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|a Janiewicz, Urszula
|4 aut
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| 700 |
1 |
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|a Salejda, Anna Marietta
|4 aut
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| 700 |
1 |
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|a Krasnowska, Grażyna
|4 aut
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| 700 |
1 |
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|a Almajano, María Pilar
|4 aut
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 53 (2015), 4 ; str. 419-427
|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 migd1804
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/150310
|y Elektronička verzija članka
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