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1دورية أكاديمية
المؤلفون: Branka Levaj, Ana Dobrinčić, Zrinka Čošić, Maja Repajić
المصدر: Glasnik Zaštite Bilja, Vol 45, Iss 6, Pp 128-136 (2022)
مصطلحات موضوعية:
"fresh-cut" krumpir, eteričo ulje komorač, aerobne mezofilne bakterije, senzorske karakteristike, kuhani i prženi krumpir, Plant ecology, QK900-989, Agriculture وصف الملف: electronic resource
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المؤلفون: Levaj, Branka, Dobrinčić, Ana, Čošić, Zrinka, Repajić, Maja
المصدر: Glasnik Zaštite Bilja
Volume 45.
Issue 6.مصطلحات موضوعية: fresh-cut potato, fennel essential oil, aerobic mesophilic bacteria, sensory characteristic, boiled and fried potato, General Medicine, “fresh-cut” krumpir, eterično ulje komorača, aerobne mezofilne bakterije, senzorske karakteristike, kuhani i prženi krumpir
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbd6a7c0350620ab49138b603ebfd8d0
https://doi.org/10.31727/gzb.45.6.13 -
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المؤلفون: Mandić, Ana
المساهمون: Medić, Helga
مصطلحات موضوعية: oksidacija proteina, buddhol, senzorske karakteristike, parametri kvalitete, quality parameters, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, oksidacija masti, protein oxidation, fat oxidation, sensor characteristics, BIOTECHNICAL SCIENCES. Food Technology, buđola
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3630::1a5d693cc4f0f10c08f82055816c0540
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4411/datastream/PDF -
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المؤلفون: Žilić, Ana
المساهمون: Moslavac, Tihomir
مصطلحات موضوعية: biljna ulja, negliceridni sastojci, kvaliteta, senzorske karakteristike, ulje, quality, vegetable oils, non-glyceride ingredients, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, sensory characteristics, BIOTECHNICAL SCIENCES. Food Technology, oil
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6323dc7a4bed40e4ad87e5dde4e06e05
https://www.bib.irb.hr/1178035 -
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المؤلفون: Petrović, Jovana
المساهمون: Pajin, Biljana, Fišteš, Aleksandar, Rakić, Dušan, Šubarić, Drago, Lončarević, Ivana
المصدر: Универзитет у Новом Саду
CRIS UNSمصطلحات موضوعية: reologija, chemical characteristics, Čajno pecivo, pšenična klica, pivski trop, trop jabuke, reologija, hemijske karakteristike, senzorske karakteristike, senzorske karakteristike, Cookies, wheat germ, brewer's spent grain, apple pomace, rheology, chemical characteristics, sensory characteristics, hemijske karakteristike, Čajno pecivo, Cookies, brewer's spent grain, pivski trop, trop jabuke, pšenična klica, apple pomace, rheology, sensory characteristics, wheat germ
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::785eb9a7fb640c30f5322cbff662e998
https://hdl.handle.net/21.15107/rcub_nardus_9470 -
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المؤلفون: Veličković, Milovan, Nikićević, Ninoslav, Vulić, Todor, Tešević, Vele, Oparnica, Čedo, Radivojević, Dragan, Djordjević, Boban, Vučković, Ivan
المصدر: Journal of Scientific Agricultural Research
مصطلحات موضوعية: termin berbe, liker od oraha, antioksidativna aktivnost, senzorske karakteristike
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a984e822f3dd83a7b843f5cee4412c9b
http://cherry.chem.bg.ac.rs/handle/123456789/238 -
8مورد إلكتروني
المصدر: Универзитет у Новом Саду
مصطلحات الفهرس: Čajno pecivo, pšenična klica, pivski trop, trop jabuke, reologija, hemijske karakteristike, senzorske karakteristike, Cookies, wheat germ, brewer's spent grain, apple pomace, rheology, chemical characteristics, sensory characteristics, doctoralThesis
URL:
http://nardus.mpn.gov.rs/handle/123456789/9470 http://nardus.mpn.gov.rs/bitstream/id/40903/Disertacija.pdf http://nardus.mpn.gov.rs/bitstream/id/40904/IzvestajKomisije.pdf -
9مورد إلكتروني
عناروين إضافية: Morphological and Molecular Characterization of Bova Olive Cultivar and Aroma Fingerprint of Its Oil
المصدر: Food Technology and Biotechnology; ISSN 1330-9862 (Print); ISSN 1334-2606 (Online); Volume 52; Issue 3
مصطلحات الفهرس: Olea europaea L.; morfološke karakteristike; DNA profiliranje; maslinovo ulje; hlapljive tvari; senzorske karakteristike, Olea europaea L.; morphological characteristics; DNA fingerprinting; olive oil; volatiles; sensory characteristics, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion
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10مورد إلكتروني
عناروين إضافية: Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost
المصدر: Journal of Scientific Agricultural Research
مصطلحات الفهرس: antioksidativna aktivnost, liker od oraha, senzorske karakteristike, termin berbe, article