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Učinak naljeva različitih koncentracija octa i soli na senzorska svojstva i parametare kvalitete hladno mariniranih inćuna (Engraulis encrasicolus L.) | The effect of diff erent marinating baths on sensory properties and shelf life parameters of cold marinated anchovies (Engraulis encrasicolus, L.)

2011

Šimat, dr.sc. Vida | Center of Marine studies, University of Split, Livanjska 5/III, 21000 Split | vida@unist.hr | Bogdanović, Tanja | Regional Veterinary Laboratory, Croatian Veterinary Institute, Poljička cesta 33, 21000 Split | Bulić, Milko | Center of Marine studies, University of Split, Livanjska 5/III, 21000 Split


Bibliographic information
Publisher
ZADRUŽNA ŠTAMPA, d.d.
Other Subjects
Rok trajanja; Cold marinade; Tvb-n; Hladna marinada; Tbai
Language
Croatian, English
Type
Text

2013-06-15
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