Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology
Naslov
Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology
Opis
B. Odžaković, Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology, pp. 211 - 230, Faculty of Technology, University of Banja Luka (Bosnia and Herzegovina), KU Leuven (Belgium) with the Consortium of TEMPUS Project 40030_2005., BA and Belgium, 2009.
Identifikator
/unibl/sci/idNaucniRad:15434
978-99938-54-30-2
Tip
Pronađite slične unoseArticle
Datum
Bibliografski citat
B. Odžaković, Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology, pp. 211 - 230, Faculty of Technology, University of Banja Luka (Bosnia and Herzegovina), KU Leuven (Belgium) with the Consortium of TEMPUS Project 40030_2005., BA and Belgium, 2009
Prezentovano
BA and Belgium
Izdavač
Faculty of Technology, University of Banja Luka (Bosnia and Herzegovina), KU Leuven (Belgium) with the Consortium of TEMPUS Project 40030_2005.
Početna stranica
211
Krajnja stranica
230
Lista autora
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