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01295naa a2200313 i 4500 |
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NSK01001162280 |
| 003 |
HR-ZaNSK |
| 005 |
20230206135705.0 |
| 007 |
ta |
| 008 |
230206s2020 ci d | |0|| ||eng |
| 035 |
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|a (HR-ZaNSK)001162280
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| 040 |
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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| 041 |
0 |
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|a eng
|b hrv
|b eng
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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 Bolognesi, Vinicius Jose
|4 aut
|9 HR-ZaNSK
|
| 245 |
1 |
0 |
|a Brine solution with hydrocolloids used to enhance the properties of sterilized meat /
|c Vinicius Jose Bolognesi, Michele Rigon Spier, Carlos Eduardo Rocha Garcia.
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| 300 |
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|b Graf. prikazi.
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| 504 |
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|a Bibliografija: 50 jed.
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| 504 |
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|a Summary ; Sažetak.
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| 653 |
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0 |
|a Meso
|a Mesni proizvodi
|a Kolagen
|a Oksidacija lipida
|a Salamura
|a Skladištenje
|a Hidrokoloidi
|
| 700 |
1 |
|
|a Rigon Spier, Michele
|4 aut
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| 700 |
1 |
|
|a Rocha Garcia, Carlos Eduardo
|4 aut
|9 HR-ZaNSK
|
| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 58 (2020), 2 ; str. 173-182
|w nsk.(HR-ZaNSK)000174173
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| 776 |
0 |
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|a Bolognesi, Vinicius Jose
|t Brine solution with hydrocolloids used to enhance the properties of sterilized meat
|w nsk.(HR-ZaNSK)001116147
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| 981 |
|
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|b B09/20
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| 998 |
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|b gtao2302
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/242220
|y Elektronička verzija članka
|