AROMA PROFILE AND SENSORY QUALITY OF HONEY BRANDY PRODUCED BY THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS.
- Published in:
- Agriculture / Poljoprivreda, 2018, v. 24, n. 2, p. 34, doi. 10.18047/poljo.24.2.5
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- Publication type:
- Article
Works by Miličević, R.
Results: 4
1
2
Utjecaj tehnologije fermentacije imobiliziranim kvascima na prisutnost biogenih amina u pjenušcu.
- Published in:
- Glasnik Zastite Bilja, 2017, v. 40, n. 6, p. 12, doi. 10.31727/gzb.40.6.1
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- Publication type:
- Article
3
RHEOLOGICAL PROPERTIES OF MOLTEN CHOCOLATE MASSES DURING STORAGE - INFLUENCE OF EMULSIFIERS.
- Published in:
- Technologica Acta, 2014, v. 7, n. 1, p. 35
- By:
- Publication type:
- Article
4
AROMA AND SENSORY CHARACTERISTISC OF SLAVONIAN PLUM BRANDY.
- Published in:
- Technologica Acta, 2012, v. 5, n. 1, p. 1
- By:
- Publication type:
- Article