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01264naa a2200313 i 4500 |
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NSK01001154655 |
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HR-ZaNSK |
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20221117143042.0 |
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221117s2020 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001154655
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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1 |
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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 66
|2 2011
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|a 636/639
|2 2011
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|a Sulejmani, Erhan
|4 aut
|9 HR-ZaNSK
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| 245 |
1 |
4 |
|a The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage /
|c Erhan Sulejmani, Mersel Demiri.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: 35 jed.
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| 504 |
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|a Sažetak.
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| 653 |
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0 |
|a Sladoled
|a Tekstura
|a Topljivost
|a Senzorska analiza
|a Destabilizacija masti
|a Reološka svojstva
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| 700 |
1 |
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|a Demiri, Mersel
|4 aut
|9 HR-ZaNSK
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| 773 |
0 |
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|t Mljekarstvo
|x 0026-704X
|g 70 (2020), 2 ; str. 120-130
|w nsk.(HR-ZaNSK)000011964
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| 776 |
0 |
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|a Sulejmani, Erhan
|t The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage
|w nsk.(HR-ZaNSK)001098111
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| 981 |
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|b B06/20
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| 998 |
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|b gtao2211
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/235973
|y Elektronička verzija članka
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