APA 6th Edition Doko, K., Barišić, V., Flanjak, I., Jozinović, A., Babić, J. & Ačkar, Đ. (2019). Mikrobiološka kvaliteta kakaove ljuske. Glasnik Zaštite Bilja, 42 (3), 22-27. https://doi.org/10.31727/gzb.42.3.4
MLA 8th Edition Doko, Kristina, et al. "Mikrobiološka kvaliteta kakaove ljuske." Glasnik Zaštite Bilja, vol. 42, no. 3, 2019, pp. 22-27. https://doi.org/10.31727/gzb.42.3.4. Accessed 1 Oct. 2020.
Chicago 17th Edition Doko, Kristina, Veronika Barišić, Ivana Flanjak, Antun Jozinović, Jurislav Babić and Đurđica Ačkar. "Mikrobiološka kvaliteta kakaove ljuske." Glasnik Zaštite Bilja 42, no. 3 (2019): 22-27. https://doi.org/10.31727/gzb.42.3.4
Harvard Doko, K., et al. (2019). 'Mikrobiološka kvaliteta kakaove ljuske', Glasnik Zaštite Bilja, 42(3), pp. 22-27. https://doi.org/10.31727/gzb.42.3.4
Vancouver Doko K, Barišić V, Flanjak I, Jozinović A, Babić J, Ačkar Đ. Mikrobiološka kvaliteta kakaove ljuske. Glasnik Zaštite Bilja [Internet]. 2019 [cited 2020 October 01];42(3):22-27. https://doi.org/10.31727/gzb.42.3.4
IEEE K. Doko, V. Barišić, I. Flanjak, A. Jozinović, J. Babić and Đ. Ačkar, "Mikrobiološka kvaliteta kakaove ljuske", Glasnik Zaštite Bilja, vol.42, no. 3, pp. 22-27, 2019. [Online]. https://doi.org/10.31727/gzb.42.3.4
Abstracts In this paper, microbial quality of cocoa husk, a by-product of chocolate production after roasting cocoa bean, was evaluated. Cocoa husk was treated by high-voltage electrical discharge (HVED) at 40 and 80 Hz during 15, 30 and 45 min in water suspension (at concentration of 1,5 and 3,0%). The research showed that cocoa husk, although it has been subjected to thermal treatment during roasting, is heavily loaded with microorganisms, but the number of enterobacteria may be reduced by HVED. Subsequent drying at 40 °C, on the contrary, enables revival of microorganisms.