Znanstveni rad - Izvorni znanstveni rad
The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
Croatian journal of food science and technology, 11 (2019), 1; 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06


Citirajte ovaj rad

PLEADIN, J., BABIĆ, J., VULIĆ, A., KUDUMIJA, N., ALADIĆ, K., KIŠ, M. ... ŠUBARIĆ, D. (2019). The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology, 11. (1), 44-51. doi: 10.17508/CJFST.2019.11.1.06

PLEADIN, JELKA, et al. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06

PLEADIN, JELKA, JURISLAV BABIĆ, ANA VULIĆ, NINA KUDUMIJA, KRUNOSLAV ALADIĆ, MAJA KIŠ, VESNA JAKI TKALEC, MARIO ŠKRIVANKO, MARICA LOLIĆ i DRAGO ŠUBARIĆ. "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content." Croatian journal of food science and technology 11, br. 1 (2019): 44-51. https://doi.org/10.17508/CJFST.2019.11.1.06

PLEADIN, J., et al. (2019) 'The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content', Croatian journal of food science and technology, 11(1), str. 44-51. doi: 10.17508/CJFST.2019.11.1.06

PLEADIN J, BABIĆ J, VULIĆ A, KUDUMIJA N, ALADIĆ K, KIŠ M, i sur.. The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content. Croatian journal of food science and technology [Internet]. 30.05.2019. [pristupljeno 27.11.2024.];11(1):44-51. doi: 10.17508/CJFST.2019.11.1.06

J. PLEADIN, et al., "The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content", Croatian journal of food science and technology, vol. 11, br. 1, str. 44-51, Svibanj 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:541603. [Citirano: 27.11.2024.]

Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.