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210323s2018 ci a | |0|| ||eng |
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|a (HR-ZaNSK)001095113
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a eng
|b hrv
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|a croatica
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|a ci
|c hr
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1 |
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|a 636/639
|2 2011
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1 |
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|a Šmigić, Nada
|4 aut
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1 |
4 |
|a The effect of nisin and storage temperature on the quality parameters of processed cheese /
|c Nada Smigic, Jelena Miocinovic, Jovana Tomic, Igor Tomasevic, Andreja Rajkovic, Ilija Djekic.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 38 jed.
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| 504 |
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|a Sažetak.
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| 653 |
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0 |
|a Topljeni sir
|a Parametri kvalitete
|a Nizin
|a Temperatura skladištenja
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| 700 |
1 |
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|a Miočinović, Jelena,
|c biotehnologinja
|4 aut
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| 700 |
1 |
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|a Tomic, Jovana
|4 aut
|9 HR-ZaNSK
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| 700 |
1 |
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|a Tomašević, Igor
|4 aut
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| 700 |
1 |
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|a Rajković, Andreja
|4 aut
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| 700 |
1 |
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|a Đekić, Ilija
|4 aut
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 68 (2018), 3 ; str. 182-191
|w nsk.(HR-ZaNSK)000011964
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| 981 |
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|b B09/18
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| 998 |
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|b boko2103
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| 856 |
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|u https://hrcak.srce.hr/202355
|y Elektronička verzija članka
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