Pregled bibliografske jedinice broj: 661119
Sensory and microbiological changes of pancakes during the storage
Sensory and microbiological changes of pancakes during the storage // Progress in Food Fermentation ; Proceeding of the seventh European Confernce on Food Chemistry / de Barber, Benedito C ; Collar, C ; Martinez-Anaya, M.A. ; Morell, J (ur.).
Valencia: Instituto de Agroquimica y Technologia de Alimentos, 1993. str. 576-581 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 661119 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Sensory and microbiological changes of pancakes during the storage
Autori
Mandić, Milena L ; Primorac, Ljiljana ; Uzelac, Branko ; Sudar, Rezica
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Progress in Food Fermentation ; Proceeding of the seventh European Confernce on Food Chemistry
/ De Barber, Benedito C ; Collar, C ; Martinez-Anaya, M.A. ; Morell, J - Valencia : Instituto de Agroquimica y Technologia de Alimentos, 1993, 576-581
ISBN
84-604-7038-5
Skup
Euro Food Chem VII
Mjesto i datum
Valencia, Španjolska, 20.09.1993. - 22.09.1993
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Sensory assesment; Microbiological changes; Pancakes
Sažetak
The objective of this paper was to find out the shelf-life of pancakes at room temperatures
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
