Hemijski sastav voća i povrća

The Chemistry of Fruits and Vegetables

dc.contributor.author	Dekic, Milan
dc.date.accessioned	2015-10-27T19:29:36Z
dc.date.available	2015-10-27T19:29:36Z
dc.identifier.uri	http://arhiva.nara.ac.rs/handle/123456789/1128
dc.subject	voće i povrće	sr
dc.subject	[suva materija]	sr
dc.subject	[vrednost praga detekcije mirisa/arome]	sr
dc.subject	[osmoanabioza]	sr
dc.subject	[refraktometrijska vrednost]	sr
dc.subject	[the chemistry of fruits and vegetables]	en
dc.subject	[water activity]	en
dc.subject	[browning]	en
dc.subject	[caramelization]	en
dc.subject	[autoxidation of lipids]	en
dc.subject	[dry matter]	en
dc.subject	[Odour/flavour threshold values]	en
dc.subject	[osmoanabiosis]	en
dc.subject	[refractometric value]	en
dc.subject	[hemijski sastav voća i povrća]	sr
dc.subject	[aktivnost vode]	sr
dc.subject	[potamnjivanje]	sr
dc.subject	[karamelizacija]	sr
dc.subject	[autooksidacija masti]	sr
dc.title	Hemijski sastav voća i povrća	sr
dc.title.alternative	The Chemistry of Fruits and Vegetables	en
dc.identifier.link	[NARA => TERMI Rečnik pojmova]http://termi.rgf.bg.ac.rs/Dodaj/PojedinacniPrikaz?id=111041
dc.identifier.link	[E-learning verzija kursa]http://eskola.np.ac.rs/moodle/course/view.php?id=784