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

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

Veza

Lista autora

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