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Prethodno priopćenje

Marica Rakin ; Faculty of Technology and Metallurgy, Karnegijeva 4, SCG-11000 Belgrade, Serbia and Montenegro
Josip Baras ; Faculty of Technology and Metallurgy, Karnegijeva 4, SCG-11000 Belgrade, Serbia and Montenegro
Maja Vukasinovic ; Faculty of Technology and Metallurgy, Karnegijeva 4, SCG-11000 Belgrade, Serbia and Montenegro

Puni tekst: engleski, pdf (80 KB) str. 109-113 preuzimanja: 376* citiraj
APA 6th Edition
Rakin, M., Baras, J. i Vukasinovic, M. (2004). The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation. Food Technology and Biotechnology, 42 (2), 109-113. Preuzeto s https://hrcak.srce.hr/110810
MLA 8th Edition
Rakin, Marica, et al. "The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation." Food Technology and Biotechnology, vol. 42, br. 2, 2004, str. 109-113. https://hrcak.srce.hr/110810. Citirano 29.11.2020.
Chicago 17th Edition
Rakin, Marica, Josip Baras i Maja Vukasinovic. "The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation." Food Technology and Biotechnology 42, br. 2 (2004): 109-113. https://hrcak.srce.hr/110810
Harvard
Rakin, M., Baras, J., i Vukasinovic, M. (2004). 'The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation', Food Technology and Biotechnology, 42(2), str. 109-113. Preuzeto s: https://hrcak.srce.hr/110810 (Datum pristupa: 29.11.2020.)
Vancouver
Rakin M, Baras J, Vukasinovic M. The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation. Food Technology and Biotechnology [Internet]. 2004 [pristupljeno 29.11.2020.];42(2):109-113. Dostupno na: https://hrcak.srce.hr/110810
IEEE
M. Rakin, J. Baras i M. Vukasinovic, "The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation", Food Technology and Biotechnology, vol.42, br. 2, str. 109-113, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/110810. [Citirano: 29.11.2020.]

Hrčak ID: 110810

URI
https://hrcak.srce.hr/110810

[engleski]

Posjeta: 604 *