Works matching IS 18473423 AND DT 2016 AND VI 11 AND IP 3/4
Results: 10
Metode priprave eutektičkih otapala.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 164
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Analiza pitke vode na sabiralištima mlijeka Bjelovarsko-bilogorske županije.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 176
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Primjena kultura stanica za određivanje biološke aktivnosti spojeva iz biljaka.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 169
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Consumption patterns of beverages and their contribution to total energy intake in toddlers.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 159
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Usporedba osnovnog kemijskog i masnokiselinskog sastava te mikrobiološke ispravnosti guščjih, kokošjih, pačjih i purećih jaja.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 152
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Comparative phytochemical analysis and use of some Nigerian spices.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 145
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Estimation of dietary fat intake via the consumption of traditional meat products.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 138
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Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 128
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Analysis of aroma of white wine (Vitis vinifera L. Pošip) by gas chromatography-mass spectrometry.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 122
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- Article
Znanje o povezanosti unosa vode i zdravlja te navike unosa tekućina obzirom na obrazovanje.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 112
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- Article