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Kratko priopćenje

Huaqiang Dong ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China
Yueming Jiang ; South China Institute of Botany, The Chinese Academy of Science, Guangzhou, 510650 Re YiJu, P. R. China
Yuehua Wang ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China
Ruang Liu ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China
Haoning Guan ; Department of Food Science and Technology, Foshan University, Nanhai Dali, 528231 Guangdong, P. R. China

Puni tekst: engleski, pdf (93 KB) str. 135-139 preuzimanja: 588* citiraj
APA 6th Edition
Dong, H., Jiang, Y., Wang, Y., Liu, R. i Guan, H. (2004). Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads. Food Technology and Biotechnology, 42 (2), 135-139. Preuzeto s https://hrcak.srce.hr/110818
MLA 8th Edition
Dong, Huaqiang, et al. "Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads." Food Technology and Biotechnology, vol. 42, br. 2, 2004, str. 135-139. https://hrcak.srce.hr/110818. Citirano 25.11.2020.
Chicago 17th Edition
Dong, Huaqiang, Yueming Jiang, Yuehua Wang, Ruang Liu i Haoning Guan. "Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads." Food Technology and Biotechnology 42, br. 2 (2004): 135-139. https://hrcak.srce.hr/110818
Harvard
Dong, H., et al. (2004). 'Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads', Food Technology and Biotechnology, 42(2), str. 135-139. Preuzeto s: https://hrcak.srce.hr/110818 (Datum pristupa: 25.11.2020.)
Vancouver
Dong H, Jiang Y, Wang Y, Liu R, Guan H. Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads. Food Technology and Biotechnology [Internet]. 2004 [pristupljeno 25.11.2020.];42(2):135-139. Dostupno na: https://hrcak.srce.hr/110818
IEEE
H. Dong, Y. Jiang, Y. Wang, R. Liu i H. Guan, "Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads", Food Technology and Biotechnology, vol.42, br. 2, str. 135-139, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/110818. [Citirano: 25.11.2020.]

Hrčak ID: 110818

URI
https://hrcak.srce.hr/110818

[engleski]

Posjeta: 731 *