Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 600102

Abstract book 3rd International Congress Flour-Bread'05, 5th Croatian Congress of Cereal Technologists

Abstract book 3rd International Congress Flour-Bread'05, 5th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2005 (zbornik)

CROSBI ID: 600102 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Abstract book 3rd International Congress Flour-Bread'05, 5th Croatian Congress of Cereal Technologists

Urednik/ci
Ugarčić-Hardi, Žaneta

Vrsta, podvrsta i kategorija knjige
Uredničke knjige, zbornik, znanstvena

Izdavač
Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

Grad
Osijek

Godina
2005

Stranica
85

ISBN
953-7005-07-0

Ključne riječi
innovative analytical and rheological methods; ingredients aand product quality; technological achievements of flour production; bread and baked products; breakfast cereals and snacks

Sažetak
Zbornik sadrži sažetke 85 radova

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Žaneta Ugarčić-Hardi (urednik)

Citiraj ovu publikaciju:

Abstract book 3rd International Congress Flour-Bread'05, 5th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2005 (zbornik)
Ugarčić-Hardi, Ž. (ur.) (2005) Abstract book 3rd International Congress Flour-Bread'05, 5th Croatian Congress of Cereal Technologists. Osijek, Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku.
@book{book, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2005}, pages = {85}, keywords = {innovative analytical and rheological methods, ingredients aand product quality, technological achievements of flour production, bread and baked products, breakfast cereals and snacks}, isbn = {953-7005-07-0}, title = {Abstract book 3rd International Congress Flour-Bread'05, 5th Croatian Congress of Cereal Technologists}, keyword = {innovative analytical and rheological methods, ingredients aand product quality, technological achievements of flour production, bread and baked products, breakfast cereals and snacks}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Osijek} }
@book{book, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2005}, pages = {85}, keywords = {innovative analytical and rheological methods, ingredients aand product quality, technological achievements of flour production, bread and baked products, breakfast cereals and snacks}, isbn = {953-7005-07-0}, title = {Abstract book 3rd International Congress Flour-Bread'05, 5th Croatian Congress of Cereal Technologists}, keyword = {innovative analytical and rheological methods, ingredients aand product quality, technological achievements of flour production, bread and baked products, breakfast cereals and snacks}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Osijek} }

Podijeli:





Contrast
Increase Font
Decrease Font
Dyslexic Font
CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.