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01297naa a2200301 i 4500 |
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|a 664
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|a Brkić Bubola, Karolina
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|a Effect of different clarification methods on volatile aroma compound composition of virgin olive oil /
|c Karolina Brkić Bubola, Marina Lukić, Igor Lukić and Olivera Koprivnjak.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: 36 jed.
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| 653 |
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0 |
|a Maslinovo ulje
|a Djevičansko maslinovo ulje
|a Industrijska filtracija
|a Sedimentacija
|a Dekantiranje
|a Hlapljive tvari
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| 700 |
1 |
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|a Lukić, Marina
|4 aut
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1 |
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|a Lukić, Igor,
|c kemičar
|4 aut
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1 |
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|a Koprivnjak, Olivera
|4 aut
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| 773 |
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|t Food technology and biotechnology
|x 1330-9862
|g 57 (2019), 4 ; str. 503-512
|w nsk.(HR-ZaNSK)000174173
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|a Brkić Bubola, Karolina
|t Effect of different clarification methods on volatile aroma compound composition of virgin olive oil
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|b B13/19
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|u https://hrcak.srce.hr/233422
|y Elektronička verzija članka
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