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Croatian journal of food science and technology,Vol. 1 No. 2
Datum izdavanja: prosinac 2009.

Objavljen na Hrčku: 8. 6. 2010.
Sadržaj Puni tekst
Influence of refrigeration and ageing time on textural characteristics of fresh meat (str.1-6) engleskipdf 409 KB
S. Karlović, D. Ježek, Marijana Blažić, B. Tripalo, M. Brnčić, T. Bosiljkov, Marina Šimunek
Izvorni znanstveni članak
 
Insight in the phenolic composition and antioxidative properties of Vitis vinifera leaves extracts (str.7-15) engleskipdf 161 KB
Višnja Katalinić, Ivana Generalić, Danijela Skroza, I. Ljubenkov, Ana Teskera, Ivana Konta, M. Boban
Izvorni znanstveni članak
 
Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage (str.16-20) engleskipdf 95 KB
Mirela Kopjar, Vlasta Piližota
Izvorni znanstveni članak
 
Changes of the content of biogenic amines during winemaking of Sauvignon wines (str.21-27) engleskipdf 123 KB
Karin Kovačević Ganić, L. Gracin, Draženka Komes, Natka Ćurko, T. Lovrić
Izvorni znanstveni članak
 
A short review of headspace extraction and ultrasonic solvent extraction for honey volatiles fingerprinting (str.28-34) engleskipdf 118 KB
I. Jerković, Z. Marijanović
Pregledni rad
 
Biološke opasnosti u hrani (str.40-40) hrvatskipdf 128 KB
Biological hazards in food (str.40-40)  
Recenzija, Prikaz  
5th INTERNATIONAL CONGRESS „FLOUR-BREAD '09“AND 7th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS „FLOUR-BREAD '09“ (str.41-41) engleskipdf 52 KB
Vijest  
Editor’s Letter engleskipdf 13 KB
Vlasta Piližota
Uvodnik
 
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