Skoči na glavni sadržaj
  • Datum izdavanja: 30.12.2009.
  • Objavljen na Hrčku: 31.03.2010.

Sadržaj

Puni tekst

The Importance of Customer Research and of Distributed R&D in the Early Stages of New Food Product Development (str. 0-0)

Đurđica Knapić Salamon, Biljana Matković
Izvorni znanstveni članak


Probiotic Concept - Probiotics as Food Supplements and Probiotics as Biotherapeutics (str. 0-0)

Jagoda Šušković, Blaženka Kos, Jadranka Frece, Jasna Beganović, Andreja Leboš Pavunc
Pregledni rad


The Nutritional Value and Health Benefits of Fermented Milk (str. 0-0)

Milna Tudor, Jasmina Havranek
Pregledni rad


Microbial Communities and Biofilms (str. 0-0)

Lejla Duraković, Zijad Duraković, Mihaela Blažinkov, Marijan Bošnjak, Sanja Sikora, Frane Delaš, Ksenija Markov, Andrea Skelin, Domagoj Čvek
Pregledni rad


Determination of Textural Properties of Gouda Cheese (str. 0-0)

Sven Karlović, Marina Šimunek, Damir Ježek, Branko Tripalo, Tomislav Bosiljkov, Mladen Brnčić, Marijana Blažić
Stručni rad


Quality of Fermented, Semi-dry and Pasteurised Sausages on Croatian Market (str. 0-0)

Jelka Pleadin, Nina Perši, Ana Vulić, Jelena Đugum
Stručni rad


Milk Powder as an Ingredient for the Production of Milk Chocolate (str. 0-0)

Ana Belščak Cvitanović, Draženka Komes, Rajka Božanić
Stručni rad


Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat (str. 116-119)

Sven Karlović, Tomislav Bosiljkov, Damir Ježek, Branko Tripalo, Mladen Brnčić, Damir Karlović, Marina Šimunek
Stručni rad


Posjeta: 23.173 *