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المؤلفون: Tihomir Moslavac, Mario Kovač, Ante Lončarić, Matea Slobođan
المصدر: MESO: Prvi hrvatski časopis o mesu
Volume 24.
Issue 6.مصطلحات موضوعية: salatna majoneza, kaša jabuke, reološka svojstva, sastav, proces homogenizacije, salad mayonnaise, apple puree, rheological properties, composition, homogenization process, mayonesa de ensalada, pulpa de manzana, características reológicas, composición, proceso de homogeneización, Salatmayonnaise, Apfelpüree, rheologische Eigenschaften, Zusammensetzung, Homogenisierungsverfahren, Ocean Engineering, sastav, proces homogenizacije, maionese da insalata, purea di mela, proprietà reologiche, composizione, processo di omogeneizzazione
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::837b279f98ffe4135373b3f67eda387c
https://www.bib.irb.hr/1257099